Easy Muffin Tin Eggs and Bacon
Making a quick and easy breakfast helps us get our day off to a great and filling start. That’s why I make this Easy Muffin Tin Eggs and Bacon. It’s fast, easy, and only 5 ingredients!
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Not only are these egg cups delicious, they’re packed full of protein as well!
You’ll love how compact and easy these muffin tin eggs truly are to make.
For another amazing homemade breakfast, try our pancake mix from scratch! Pancakes pair perfectly with bacon and eggs cups!
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EASY MUFFIN TIN EGGS AND BACON
When I first got the idea to make these bacon and eggs in muffin tin, I knew they were going to be a hit. My family loves anything convenient, flavorful and easy to eat when there isn’t a ton of time to sit down and enjoy the meal. These bacon eggs cups are perfect for rushed mornings when a hearty meal is still needed.
I’m still in awe at just how easy these baked eggs muffin tin truly are!
HOW TO MAKE MUFFIN TIN EGGS:
Ingredients:
- Simply Potatoes Shredded Hashbrowns
- 3 tablespoons vegetable oil
- 12 Eggs
- Bacon bits
- 1 cup of Cheddar cheese, grated (optional)
Fry your Simply Potatoes shredded hash browns in a skillet, following the package directions, using the vegetable oil called for on the package. You will cook up about 1/3 of a package to make 12 egg cups. (any type of hash browns will work as well!)
When your potatoes are ready, line the bottom of a cupcake or whoopie pie pan with the hashbrowns. A whoopie pie pan works perfectly as it’s flatter and will fit your ingredients perfectly, but a cupcake pan will work fine too. Just use a small layer of potatoes at the bottom of each cavity and slightly up the edge of your pan. Crack a single whole egg into each of the individual cups on top of your hashbrowns. Sprinkle bacon bits on top and any seasonings you might desire as well. I added just a touch of salt and pepper to ours.
Cook your egg cups for 15 minutes, or until the egg white is cooked through, at 375° F. Remove and sprinkle with cheese. The cheese will melt out of the heat, or you can add your grated cheese the last few minutes your eggs are cooking in the oven.
In the end, you’ll have a quick and easy egg cups breakfast that is fun and unique, great for serving at get-togethers.
FAQS ABOUT BACON EGG CUPS:
Q: Are these Bacon Egg Cups low carb?
A: While I don’t have the exact carb count, this recipe wouldn’t be considered low carb because of the added hashbrowns.
Q: Can you make these baked eggs in muffin tin dairy free?
A: Absolutely. Just leave out the cheese and you shouldn’t have any other type of dairy in the recipe.
Q: Will turkey bacon taste as good as regular bacon in these muffin tin eggs?
A: That depends on you and your taste buds. If you like turkey bacon, make it with turkey bacon!
IF YOU LOVE THESE MUFFIN TIN EGGS, SPEND A FEW MINUTES TO SEE THESE OTHER BREAKFAST RECIPES THAT WILL BE AN AMAZING PART OF YOUR RECIPE COLLECTION!
- Try this flavorful Berry Dark Chocolate Crunch Parfait that’s certain to wow your taste buds!
- Don’t forget to give these Swedish Pancakes a try!
- If you love this fun recipe, you’ll definitely enjoy these Cheerios Cereal Bars!
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BACON EGG CUPS
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- Simply Potatoes Shredded Hashbrowns
- 3 tablespoons vegetable oil
- 12 Eggs
- Bacon bits
- 1 cup of Cheddar cheese, grated (optional)
- Fry your Simply Potatoes shredded hash browns in a skillet, following the package directions, using the vegetable oil called for on the package. You will cook up about ⅓ of a package to make 12 egg cups. (any type of hash browns will work as well!)
- When your potatoes are ready, line the bottom of a cupcake or whoopie pie pan with the hashbrowns. A whoopie pie pan works perfectly as it's flatter and will fit your ingredients perfectly, but a cupcake pan will work fine too. Just use a small layer of potatoes at the bottom of each cavity and slightly up the edge of your pan. Crack a single whole egg into each of the individual cups on top of your hashbrowns. Sprinkle bacon bits on top and any seasonings you might desire as well. I added just a touch of salt and pepper to ours.
- Cook your egg cups for 15 minutes, or until the egg white is cooked through, at 375° F. Remove and sprinkle with cheese. The cheese will melt out of the heat, or you can add your grated cheese the last few minutes your eggs are cooking in the oven.
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