Sunday, September 8, 2013

Bacon, Egg and Cheese Hashbrown Cups

We have been "moving in" to our new place for months, and weekends are spent cleaning, organizing, storing, throwing away, can make for very long days, and sometimes into the night.  Since I knew this was going to be one of those weekends, I wanted to make sure we had something quick for breakfast, but also something that would sustain us, and maybe even keep for a few days into the week.  Since I made the Key Lime Pies in a Jar, I have been toying with more ideas for one-per-person food items (does that make sense???). I had seen ideas for egg muffin type creations, and had a bag of hash browns in the freezer... these are cute, healthy, and great for when you need to grab something out the door in the morning! 

Based on

Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray. Into each muffin tin, press:

2 Tbs. hash browns (total 24 Tbs. hash browns, defrosted)

You want to form a well in each tin, and make sure it surrounds the sides, evenly, as well. Bake in the oven for 20 minutes, or until edges are brown. While they are baking, whisk together:

8 eggs + 3 egg whites
Salt and pepper, to taste

After the hash brown cups are done, add:

1/2 Tbs shredded sharp cheddar cheese (6 Tbs shredded sharp cheddar cheese, total)
1/2 Tbs cooked bacon, chopped (6 Tbs cooked bacon, total)
1/2 Tbs onion, chopped (6 Tbs onion, total)

Pour the egg mixture evenly, on top. Sprinkle with some salt and pepper, place the cups back into the oven and bake for another 20 minutes, or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup. 

24 Tbs. hash browns, defrosted
8 eggs + 3 egg whites
6 Tbs shredded sharp cheddar cheese
6 Tbs cooked bacon, chopped
6 Tbs onion, chopped

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