Breakfast Cups

Kickstart your mornings with these irresistible Breakfast Cups, a delightful combination of crispy hash brown nests filled with fluffy eggs, savory bacon, and melty cheddar cheese. Perfectly portioned in a muffin tin, these grab-and-go breakfast bites are loaded with hearty ingredients like diced bell peppers and a garnish of fresh green onions for a satisfying burst of flavor in every bite. With minimal prep time and just 25 minutes in the oven, this easy breakfast recipe is ideal for busy weekdays or brunch gatherings. Whether you're meal-prepping or serving a crowd, these portable and protein-packed breakfast cups are sure to become a family favorite!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 cups Frozen hash browns
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 6 large Eggs
• 4 slices Cooked bacon
• 1 cup Shredded cheddar cheese
• 0.5 cup Diced bell pepper
• 0.25 cup Chopped green onions
• 0 Non-stick cooking spray

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spray a standard 12-cup muffin tin generously with non-stick cooking spray to prevent sticking.

Step 3

In a mixing bowl, combine the frozen hash browns, olive oil, salt, and black pepper. Mix well.

Step 4

Divide the hash brown mixture evenly among the 12 muffin cups, pressing it down and up the sides with a spoon to form a 'nest.'

Step 5

Bake the hash brown nests in the preheated oven for 12-15 minutes or until they are lightly golden and crisp.

Step 6

While the nests are baking, cook the bacon until crispy, then crumble into smaller pieces.

Step 7

In a small bowl, whisk the eggs and season lightly with salt and pepper.

Step 8

Once the hash brown nests are ready, remove them from the oven and lower the oven temperature to 375°F (190°C).

Step 9

Evenly distribute the crumbled bacon, diced bell pepper, and shredded cheddar cheese into each hash brown nest.

Step 10

Pour enough whisked egg into each cup to fill it almost to the top.

Step 11

Bake the breakfast cups for an additional 10-12 minutes, or until the eggs are fully set.

Step 12

Remove the breakfast cups from the oven and let them cool for 2-3 minutes before gently loosening each cup with a knife and removing from the tin.

Step 13

Garnish with chopped green onions and serve warm. Enjoy your delicious, portable breakfast cups!

Nutrition Facts

Serving size	1079.9 grams (1079.9g)

Amount per serving	% Daily Value*
Calories	2515

Total Fat 177.50g	228%
Saturated Fat 60.70g	304%
Polyunsaturated Fat 16.60g
Cholesterol 1350mg	450%
Sodium 6174mg	268%
Total Carbohydrate 130.70g	48%
Dietary Fiber 15.50g	55%
Total Sugars 6.20g
Protein 107.60g	215%

Vitamin D 270IU	1352%
Calcium 1662mg	128%
Iron 9mg	52%
Potassium 2910mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 16.9%

Carbs: 20.5%