Potato Egg Muffin Cups

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 400 degrees. Pray 12 c. muffin pan.
2Place equal amounts of bacon in each.
3Combine eggs, milk, potatoes, parsley, salt, pepper and stir until blended. Pour equal amounts into cups.
4Bake 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 Potato Egg Muffin Cups