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potato egg muffin cups

(1 rating)
KitchenLooper avatar
Recipe by
Natalie Loop
@KitchenLooper
Hudson, MI

Brunch in a hurry. Great breakfast food all packaged in one little handful. This finger friendly food is ideal for families on the go.

(1 rating)
yield 6 -12
prep time 15 Min
cook time 15 Min

Ingredients For potato egg muffin cups

  • 12
    slices of pre-cooked bacon
  • 6 lg
    eggs, beaten
  • 1/4 c
    whole milk
  • 1 1/2 c
    refrigerated hashbrowns
  • 1/4 c
    chopped fresh parseley
  • 1/2 tsp
    salt
  • pinch
    black pepper
  • 1 1/2 c
    mexican cheese blend

How To Make potato egg muffin cups

  • 1
    Preheat oven to 400 degrees. Pray 12 c. muffin pan.
  • 2
    Place equal amounts of bacon in each.
  • 3
    Combine eggs, milk, potatoes, parsley, salt, pepper and stir until blended. Pour equal amounts into cups.
  • 4
    Bake 15 mins. until knife inserted comes out clean. Sprinkle with cheese return to oven until melted for approx. 3 mins. Serve with fruit or yogurt!
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