muffin tin eggs
Muffin Tin Baked Eggs. Easy and fast breakfast recipe! Eggs, hash browns, cheese, and bacon. Bake eggs at 375 for 20 minutes. Yummy breakfast!
Servings: 6 muffin
Calories: 170kcal
Equipment
- oven
Ingredients
- 4 Eggs
- 1 cups hash browns with peppers and green onion
- 4 sheet Bacon
- 1/2 cup of shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- Precook the hash browns and bacon.
- In a mixing bowl, whisk the eggs.
- Prepare the muffin tin with a generous amount of non-stick spray or with a thin layer of butter. This will prevent any sticking!
- Divide mixture between holes.
- Evenly distribute the hash browns in the bottom of the muffin tin.
- Crumble the bacon into bits and pieces for easy eating.
- Evenly distribute the bacon over the hash browns.
- Place the mixed eggs into a pourable measuring cup.
- Evenly pour the eggs over the hash browns and bacon in the muffin tins.
- Add plenty of cheese to the top
- Bake 20 minutes or until the top is light golden and the centre springs back when touched.
- The egg cups will pop right out of the muffin tin.
- Let cool for 2 minutes or so.
Nutrition
Calories: 170kcal | Carbohydrates: 7g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 129mg | Sodium: 205mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg