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Handheld breakfast magic comes alive with these bacon and egg hash brown cups. They fix your morning time crunch by packing all the breakfast favorites into one grab-and-go treat. Great for hectic days, they bring together crunchy potatoes, soft eggs, and yummy bacon in each mouthful.
I whipped these up during a super busy week when we needed something to eat while rushing out the door. They've now turned into our go-to Sunday prep food, so we've always got a protein-rich breakfast waiting in the wings.
Ingredients
- Large eggs: they bind everything into one tasty package while adding rich taste
- Milk: helps make the egg mix light and airy
- Frozen hash browns: gives you that potato crunch without having to grate them yourself
- Shredded cheddar cheese: melts into a tasty top layer and brings deep flavor
- Bacon: adds that morning saltiness and smoky kick we all crave
- Green onions: brings a pop of color and mild oniony freshness
- Garlic powder: boosts the savory notes without being too strong
- Salt and pepper: basic seasonings that tie all flavors together
Step-by-Step Instructions
- Prepare Your Oven and Pan:
- Get your oven hot at 375°F and coat your muffin tin really well. For best results, try paper liners or a good non-stick pan with plenty of spray.
- Create Your Egg Base:
- Mix eggs and milk in a big bowl, whisking hard until they're combined and a bit foamy. This gets you the right texture and makes sure they cook evenly.
- Mix Your Filling Ingredients:
- Toss in the thawed hash browns, most of the cheese, crumbled bacon, green onions, and spices into your egg mix. Stir it all up carefully so everything's spread out but you don't flatten the eggs too much.
- Fill Muffin Cups:
- Scoop the mixture into all 12 muffin spots using a ladle or cup. Don't fill them more than three-quarters full since they'll puff up while baking.
- Add The Cheese Topping:
- Scatter the leftover cheese on top of each cup to make a nice golden crust that'll tell you when they're done cooking.
- Bake To Perfection:
- Stick the muffin tin in the middle of your hot oven and cook for 20-25 minutes. Look for golden tops and make sure the middle is fully cooked by poking with a toothpick.
- Cool And Serve:
- Let them sit in the tin for 5 minutes after baking so they firm up. This makes them way easier to take out without falling apart.
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I really love using chunky, applewood smoked bacon in this dish. Last summer at our family lake trip, I cooked up twice as many of these cups for everyone to snack on between swimming and boating. They vanished quicker than any other breakfast we had!
Make Ahead Strategy
These cups are a meal prepper's dream come true. Cook double on Sunday, keep what you'll eat within 5 days in the fridge, and freeze the rest. Pack them in single-serving containers for the ultimate grab-and-go breakfast that needs just 30-45 seconds to warm up.
Creative Variations
Switch up these cups with different mix-ins for new flavors each time. Try them Mediterranean style with feta, spinach and chopped tomatoes, or give them a Southwestern kick using pepper jack, chorizo and green chilies. The basic recipe stays the same but your breakfast never gets boring.
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Serving Suggestions
Eat these cups with some fresh fruit for a full breakfast or next to a simple green salad for lunch. When you're hosting brunch, put them on a big plate with fresh herbs sprinkled on top and offer hot sauce or salsa nearby. They're also great wrapped in a napkin when you're really on the move.
Storage Success
For fridge storage, make sure cups are totally cool before putting them away. When freezing, wrap each cup in parchment first before adding to freezer bags so they don't stick together. Always heat them straight from frozen without thawing first for the best texture.
FAQs About the Recipe
- → Can I substitute hash browns with another ingredient?
Sure, try using grated sweet potatoes or cooked quinoa to get a different taste and feel.
- → How do I prevent the muffins from sticking to the tin?
Make sure to coat the muffin tin with plenty of butter or oil, or just pop in some paper liners for easy removal.
- → Can I make these muffins ahead of time?
You bet! Make a big batch and keep them in your fridge for up to 5 days or toss them in the freezer for up to 3 months.
- → What can I use as a vegetarian alternative to bacon?
You can throw in some cooked mushrooms, colorful bell peppers, or veggie bacon strips if you don't eat meat.
- → What's the best way to reheat these muffins?
Just pop them in the microwave for about 30 seconds or warm them in your oven at 350°F for 5-7 minutes until they're hot.
- → Can I add extra vegetables to the muffins?
Go for it! Toss in some spinach, diced tomatoes, or shredded zucchini to make them even tastier and healthier.