Bacon & Egg (Baked in Muffin Cups)

10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #12915

June 29, 2014



"this is for breakfast but also you could eat it for lunch or dinner its quick and easy"

Original is 12 servings

Nutritional

  • Serving Size: 1 (119.1 g)
  • Calories 282.3
  • Total Fat - 19 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 127.8 mg
  • Sodium - 610.3 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2 g
  • Sugars - 0.3 g
  • Protein - 8.6 g
  • Calcium - 118.1 mg
  • Iron - 1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees.

Step 2

Grease a muffin tins, or line with foil cupcake liners.

Step 3

Mix together hash browns, oil, salt, and pepper.

Step 4

Divide hash brown mixture between the 12 cups.

Step 5

Bake for 35-40 minutes or until hash browns turn golden.

Step 6

While they are baking, mix together eggs, milk, bacon, cheese, and spinach. Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through. Let them cool for a few minutes, and enjoy!

Tips


  • Muffins tins

0 Reviews

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