Baked Egg Cups
Perfect for a lazy Sunday morning, or make ahead for a quick and easy weekday breakfast, these Baked Egg Cups with bacon only take 30 minutes to make and taste absolutely incredible.
Servings: 9 egg cups
Calories: 168kcal
Ingredients
- 1 cup hash brown potatoes (cooked)
- ⅓ cup cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 9 eggs
- ½ tsp. black pepper
- 1 tsp. smoked paprika
- ¼ tsp. salt
- ⅛ cup diced onions
- Reserved bacon fat
Instructions
- Preheat the oven to 400 degrees.
- Cook bacon until crisp, drain and crumble into pieces.
- Generously grease a muffin pan with reserved bacon fat. You can also use cupcake liners for convenience.
- Mix together the hash browns, bacon, cheese, onions, pepper, paprika and salt in a bowl.
- Fill each muffin tin ¾ full with the hash brown mixture and lightly pat down.
- Bake in oven for 20-25 minutes, or until golden brown and crisp around the edges.
- Break an egg in each muffin tin, sprinkle lightly with salt and pepper, and bake for another 6-8 minutes, or until whites are set.
- Remove and let rest for 2-4 minutes.
- Using a butter knife, gently separate the edges from the pan. Use a small spatula to lift each egg cup out of the pan. Serve immediately.
Notes
Cook's Tips:
- To make baked egg cups ahead of time, use cupcake tins to line the muffin tin. Bake the hash brown mixture according to the instructions. Whisk the eggs in a bowl and pour evenly over the top of the crisped hashbrowns. Bake an additional 5-10 minutes, until egg are set. Store in plastic bag in the fridge.
- Sausage or any other meat can be substituted for the bacon if desired.
- Sharp cheddar has the best flavor for this recipe, however, any cheese can be substituted.
- Use cupcake liners for easy cleanup.
- Egg cups are done when the egg whites are fully cooked. However, if you like an egg yolk that is cooked, add 3-5 minutes to the cook time, depending on desired doneness.
Nutrition
Serving: 1egg cup | Calories: 168kcal | Carbohydrates: 5g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 245mg | Potassium: 172mg | Vitamin A: 550IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 1.2mg