Breakfast Egg Cups
These breakfast egg cups are naturally gluten free and easily customizable. They're great for easy meal prep throughout the week. Just reheat and eat!
- 12 oz hash browns from freezer section
- 12 eggs
- 8 slices of bacon
- 1/2 cup cheddar cheese shredded
- 1 tbsp olive oil
- 1/4 tsp Salt
- 1/4 tsp pepper
- Preheat the oven to 425 degrees.
- Cook your bacon (if you aren't using bacon bits) and set aside.
- Lightly grease the muffin tin with cooking spray or use a paper towel and vegetable/olive oil to lightly wipe the cups.
- In a mixing bowl, throw in the hash browns, 1/3 cup of cheddar, olive oil, and salt and pepper to taste.
- Once you've mixed these ingredients, load up the muffin tin. Fill up the cups evenly. The potatoes will cook down. The oil is supposed to help them crisp up a bit, a little extra cooking spray will help that process along. Place the potatoes in the oven and cook for 15-18 minutes or until golden brown.
- While the potatoes are cooking, roughly chop up your cooked bacon. Once the potatoes are ready, take the potatoes out and lower the oven temperature to 350 degrees.
- You can press the potatoes down with the back of a spoon to create a little nest for your egg. It's not necessary, but the potatoes will come up around the egg a little more.
- Now crack an egg in each of your cups, top with the bacon, and sprinkle the remaining cheese on each cup. I threw a pinch of salt and pepper on each egg as well.
- Place the muffin tin back in the oven (at 350 degrees) and cook for 13-15 minutes depending on how firm or runny you want your eggs.
- When the eggs are done, remove the pan from the oven and use a knife to loosen the egg cups from the sides of the muffin tins. Getting them out is typically the toughest part, but they should slide out pretty easily. Voila! Breakfast in a cup. Makes 12 egg cups.