These bacon and egg cups have been something I’ve wanted to make for a while. They kind of remind me of breakfast muffins without all the bread, and they kind of are. Also, I wanted to do ones that had scrambled eggs and ones with an egg just dropped right in the cup. This was my first try at these, and though I consider it a success there are a few things I will do differently next time. For now, here’s the recipe for these.
For the Recipe:
6 tbsp. frozen hashbrowns (no need to be exact)
6 slices of bacon, trimmed to fit your muffin tin (you could always use 5 and just patchwork the cut off pieces for the 6th cup)
6 tbsp. cheese, grated with the small side of the grater
1 tbsp. milk
salt and pepper
Preheat oven to 450 degrees.
I made 6 of these cups, in case you didn’t get that from the measurements so you can adjust accordingly if you want to make more.
Using a muffin tin, line the cups with the strips of bacon. I trimmed them so they didn’t overlap. Drop a tablespoon of the hashbrowns in the bottom of each cup (I roughly measured, it was more like I just grabbed about 1 tablespoon). Put in the oven and let cook for about 7 minutes so the bacon and hashbrowns have time to cook a bit. Lower the heat to 400 degrees. Mix together 3 eggs, 3 tbsp. grated cheese, milk and salt and pepper. Poor equal amounts into 3 of the cups. For the other three cups crack an egg into each, top with some salt, pepper and cheese. Place in the oven for 15-20 minutes.
I cooked mine until the mixed eggs were nice and fluffy and the single eggs were set but yolk still a bit runny. Of course you can choose to cook longer if you do not like a runny yolk.
As I said earlier I would do a few things differently next time. For one, I would add green onion as well as a little more seasonings, like garlic and fennel powder. Other than that, these are pretty darn tasty, in my opinion.