Bacon & Egg (Baked in Muffin Cups)
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
Ingredients
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