Recently I've been wanting something other than toast or sweet things for breakfast...I need variety every once in a while. So I went to one of my favorite websites {Pinterest, of course!} and looked around on my breakfast board to get some ideas. These Breakfast Cups caught my eye. I even had bacon in the fridge already...some frozen hash browns...and plenty of cheese. Felix did have to run to the store to get some eggs though and a few more hash browns.
They were easy to make, not so easy to clean up though. The muffin tin is still waiting to get that good scrubbing in. I'm hoping the longer it soaks the easier it will be ... even with spraying the tin, the eggs just leave a huge mess.
They are quite tasty though...perhaps next time I wouldn't add a whole egg to one. Some muffin cups were overflowing, plus afterwards I felt really full, but maybe that's just part of being pregnant, who knows!
So here's how you can make them:
1 24 oz. bag of shredded hash browns (this was way too much for twelve muffins - I stuck the rest in the freezer for another day)
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin
PS I'm not sure I'll be making these again, at least not in a normal muffin tin .... it is now ruined ... I cannot for the life of me get it clean. I have one more option for cleaning, but I'm not sure this is going to work ...
They were easy to make, not so easy to clean up though. The muffin tin is still waiting to get that good scrubbing in. I'm hoping the longer it soaks the easier it will be ... even with spraying the tin, the eggs just leave a huge mess.
They are quite tasty though...perhaps next time I wouldn't add a whole egg to one. Some muffin cups were overflowing, plus afterwards I felt really full, but maybe that's just part of being pregnant, who knows!
So here's how you can make them:
1 24 oz. bag of shredded hash browns (this was way too much for twelve muffins - I stuck the rest in the freezer for another day)
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin
- Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
- Divide amongst 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 cooled.
PS I'm not sure I'll be making these again, at least not in a normal muffin tin .... it is now ruined ... I cannot for the life of me get it clean. I have one more option for cleaning, but I'm not sure this is going to work ...
Those look AMAZING!! You need a silicon muffin tin!! Hope it gets clean. I want to make these ... But don't have hashbrowns ... have to save the idea for another day.
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