Potato Egg Muffin Cups

Natalie Loop

By
@KitchenLooper

Brunch in a hurry. Great breakfast food all packaged in one little handful. This finger friendly food is ideal for families on the go.


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Serves:

6-12

Prep:

15 Min

Cook:

15 Min

Ingredients

12
slices of pre-cooked bacon
6 large
eggs, beaten
1/4 c
whole milk
1 1/2 c
refrigerated hashbrowns
1/4 c
chopped fresh parseley
1/2 tsp
salt
pinch
black pepper
1 1/2 c
mexican cheese blend

Directions Step-By-Step

1
Preheat oven to 400 degrees. Pray 12 c. muffin pan.
2
Place equal amounts of bacon in each.
3
Combine eggs, milk, potatoes, parsley, salt, pepper and stir until blended. Pour equal amounts into cups.
4
Bake 15 mins. until knife inserted comes out clean. Sprinkle with cheese return to oven until melted for approx. 3 mins. Serve with fruit or yogurt!

About this Recipe