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5.0 from 9 votes

Egg Bacon Hash Brown Cups

Egg Bacon Hash Brown Cups - Cheesy hash brown and savory bacon egg cups that are an easy breakfast to eat on the go!

Prep Time
15 mins
Cook Time
15 mins
Servings: 12 cups
Course: Breakfast
Cuisine: American

Ingredients

  • 3 cups frozen shredded hash brown potatoes thawed
  • 3 tablespoons butter melted
  • 2 cups shredded Mexican-style four-cheese blend
  • 6 large eggs
  • 6 lices Bacon cooked and crumbled
  • (optional) sliced green onions for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 425 ℉ and spray 12 muffin tins with cooking spray.
  2. In a large bowl, squeeze the thawed hash browns with paper towels to get the excess moisture out. Add the melted butter and stir together. Add salt and pepper to taste.
  3. Press 1/4 cup of the hash browns into each muffin tin on the bottom and partly up the sides. Bake for 18-20 minutes or until brown. Remove from oven and reduce temperature to 400℉.
  4. In a medium bowl, whisk together the eggs and cheese. Stir in half of the bacon. Scoop evenly into the muffin tins and top with remaining bacon. Bake for 10-15 minutes or until eggs are set. Garnish with green onions if desired. Serve warm.

Notes

  • FREEZING INSTRUCTIONS: Let cups cool and freeze for up to two months.