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Make-ahead Cheesy Egg Cups

by Hannah Williams • from the video Make-Ahead Breakfast Ideas for the Week

Inspired by thecookingjar.com

Ingredients

for 12 servings

  • 15 oz
    frozen hash brown, thawed (425 g)
  • 1 ½ cups
    shredded cheddar cheese (150 g)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 tablespoon
    oil
  • 8 eggs
  • 3 slices bacon, cooked, crumbled
  • salt, to taste
  • pepper, to taste

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Preparation

Under 30 min

  1. Preheat oven to 425°F/220°C.
  2. In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  3. Bake for 15-20 minutes, until golden brown.
  4. In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  5. Bake 15 minutes. Freeze up to 1 month.
  6. Enjoy!
 

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