Muffin Tin Baked Eggs
A simple and customizable breakfast option made in a muffin tin, perfect for busy mornings or brunch.
Ingredients
Main ingredients
- 12 pieces Eggs Use large eggs for best results.
- 6 slices Bacon Cook until crispy.
- 2 cups Hash browns Frozen or freshly grated.
- 1 cup Shredded cheese Any type - cheddar, mozzarella, or a mix.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin.
- In each muffin cup, place a spoonful of hash browns at the bottom.
- Cook the bacon until crispy and chop it into small pieces, then add it to each muffin cup.
- Crack an egg into each muffin cup on top of the bacon and hash browns.
- Sprinkle shredded cheese on top of each egg.
Baking
- Bake for 15-20 minutes, or until the eggs are set to your desired doneness.
- Let cool slightly before removing from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave. For variations, try different meats, vegetables, or cheeses.