Breakfast Cups

By JeffK

Easy breakfast muffins have hash browns, bacon, eggs and cheese. Make them for a weekend breakfast, and reheat the leftovers during the week for a really quick breakfast!

Ingredients

• 1 (24 ounce) bag of shredded hash browns
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons oil
• 1/3 cup shredded cheddar
• Bacon bits, or 8 -10 pieces of cooked bacon, crumbled
• Eggs
• Extra shredded cheddar
• Muffin tin

Details

Adapted from sphotos-a.xx.fbcdn.net

Preparation

Step 1

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.

Divide among the cups in your muffin tin, making sure to grease tin beforehand.

Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees.

Crack an egg into each of the cups. Top with bacon and a sprinkle of extra cheese.

Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).

Slide a knife along the edges to remove from pan when cool enough to touch. Serve while still warm.