Description
These Cheesy Hash Brown Egg Cups are a delicious and portable breakfast or snack. Packed with protein and flavor, they’re perfect for meal prepping or a quick and easy breakfast on the go.
Ingredients
Units
Scale
- 6 large eggs
- 1/3 cup milk (any kind)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 5 slices bacon, cooked and crumbled
- 1 cup hash browns, thawed
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat and Prep: Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray.
- Combine Ingredients: In a large bowl, whisk together eggs and milk. Add garlic powder, Italian seasoning, salt, pepper, bacon, hash browns, and cheese. Stir to combine.
- Fill Muffin Cups: Pour the mixture into the prepared mini muffin pan.
- Bake: Bake for 15-17 minutes, or until the centers are set.
- Cool and Serve: Let cool for 5 minutes before removing from the muffin pan. Serve immediately or refrigerate until ready to serve.
Notes
- You can use a regular muffin pan instead of a mini muffin pan, but the cooking time will need to be increased.
- Store egg cups in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 egg cup
- Calories: 60
- Sugar: 1g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
