Bacon Tater Egg Cups – Crispy Potato, Savoury Bacon
Bacon Tater Egg Cups are crispy, cheesy, and packed with classic breakfast flavor.Shredded potatoes form a golden crust in each muffin cup.Bacon adds smoky richness and a savory crunch.Eggs bake into a fluffy and protein-rich filling.These cups are perfect for meal prep and on-the-go breakfasts.They are easy to customize with vegetables and different cheeses.
Ingredients
- 3 cups frozen shredded hash browns, thawed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bacon, cooked and crumbled
- 8 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- In a bowl, combine hash browns, olive oil, salt, and pepper. Press the mixture into the bottom and up the sides of each muffin cup.
- Bake for 15–18 minutes until the potato edges begin to turn golden and crisp.
- Whisk together eggs and milk until smooth. Stir in half of the cheese and half of the bacon.
- Divide the egg mixture among the potato cups. Top with the remaining bacon and cheese.
- Return the muffin tin to the oven and bake for 12–15 minutes, or until the eggs are set.
- Let the cups cool for 5 minutes before removing. Garnish with green onions if desired.
Notes
- Thaw and squeeze excess moisture from hash browns.
- Fully cook bacon before adding it to the cups.
- Do not overfill the muffin cups.
- Silicone muffin pans release easily.
- Let cups cool slightly before removing.
- Sharp cheddar provides the best flavour.
- Add vegetables like spinach or bell peppers if desired.
- Store leftovers in the refrigerator for up to 4 days.