Bacon & Egg (Baked in Muffin Cups)
Created by Under15Cook on June 29, 2014
- Servings: 12
- Prep Time: 10m
- Cook Time: 45m
- Recipe #12915
Ingredients
- 1 bag (30 ounce) frozen hash browns
- 2 tablespoons oil (vegetable oil or the bacon fat)
- 1/2 teaspoon of salt
- 1/2 teaspoon pepper
- 7 large eggs
- 2 tablespoons milk
- 1 cup cooked bacon, crumbled
- 1 cup cheddar cheese, grated
- 1/2 cup cooked spinach, chopped (squeeze out the moisture really well)
How to Make
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Step 1: Preheat oven to 400 degrees.
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Step 2: Grease a muffin tins, or line with foil cupcake liners.
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Step 3: Mix together hash browns, oil, salt, and pepper.
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Step 4: Divide hash brown mixture between the 12 cups.
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Step 5: Bake for 35-40 minutes or until hash browns turn golden.
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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!
Nutritional Facts
- 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