potato egg muffin cups

Name: Potato Egg Muffin Cups
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 12 - slices of pre-cooked bacon; 6 large eggs, beaten; 1/4 cup(s) whole milk; 1 1/2 cup(s) refrigerated hashbrowns; 1/4 cup(s) chopped fresh parseley; 1/2 teaspoon(s) salt; pinch(es) black pepper; 1 1/2 cup(s) mexican cheese blend

(1 RATING)

144 Pinches 1 Photo

Natalie Loop

Hudson, MI

Updated on Oct 29, 2012

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

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 6-12 serving(s)

Ingredients

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

How To Make potato egg muffin cups

Step 1

Preheat oven to 400 degrees. Pray 12 c. muffin pan.

Step 2

Place equal amounts of bacon in each.
Step 3

Combine eggs, milk, potatoes, parsley, salt, pepper and stir until blended. Pour equal amounts into cups.
Step 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!
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