If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin. This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋
This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning. The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!
Naturally gluten free with no oddball ingredients to purchase, always a plus!
Ingredients:
-
Crust
- 2 large eggs, beaten
- 2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
- 1/3 cup shredded cheddar cheese
- 1/2 tsp. salt
- pepper, about 10 grinds
-
Filling
- 2 strips of bacon, cooked and diced
- 6 large eggs
- dash of half and half (or milk)
- 1/2 cup shredded cheddar cheese
- 1/2 cup baby spinach, chopped
- 2 tbsp. fresh chives
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Preparation:
Take the hash brown potatoes out to defrost an hour ahead of preparing.
Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º. Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together. Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.
Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.
Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.
For the filling, whisk together the remaining ingredients (eggs through chives).
Note ♪ You can prepare and refrigerate up to this point the night before. Keep the filling separate until ready to bake in the morning.
In the morning (or when you are ready), preheat the oven to 400º. If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking. You should also whisk the filling again, as it will have settled overnight.
Carefully fill the muffin cups to about ½” from the top (they will expand). Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.
Remove from the oven and rest for 10 minutes. To serve, use a spoon to carefully remove the muffin cups from the pan. You may need to run a knife or spatula around the edges to nudge them out.
The egg cups were a hit, delicious hot out of the oven, and again later as leftovers. They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal. With all my favorite breakfast foods in one dish, this recipe is a keeper!
Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins. Check out all my favorite brunch recipes here!
