Egg Muffin Cups are an easy recipe featuring fluffy eggs, crispy bacon, hash browns, and cheese baked in muffin pans for a filling, protein-packed breakfast!
A few weeks ago, I found myself the happy recipient of two dozen gorgeous, farm-fresh eggs. I knew that I didn't want to simply add them to random baked goods...rather, I wanted them to star in a new and special recipe. So -- since the natives had been grumbling about the same ol' breakfast offerings around here lately -- I decided to turn my bounty of eggs into cute, individually-portioned Egg Muffin Cups (think mini frittatas) stuffed with bacon, potatoes, and cheese!
That being said, if I wanted my 3-year-old to try -- much less actually eat -- them, I knew I needed to come up with a less foreign-sounding moniker than frittatas or even Egg Muffin Cups.
So seeing as how she already likes bacon, cheese, and potatoes (the latter in one form only, mind you), I decided to conveniently omit mention of the primary ingredient and tell her that these little babies were called Bacon French Fry Muffins. And it worked...she loved them!
Hey, sometimes outwitting a picky eater is a matter of semantics. 😉
This recipe doesn't actually contain French fries, of course. But it does rely on a shortcut of frozen hash browns for the potato component.
I bought a bag of organic hash browns with no weird ingredients or icky additives, thereby saving me the step of peeling and shredded whole potatoes, but you could certainly go the potato route if you have a little extra time and muscle.
As for the bacon, any time I make a recipe that calls for just a few strips, I cook the whole package and then freeze the unused pieces for use in a later recipe (and yes, I have to freeze them immediately before I accidentally scarf them all down).
When I went to make these Egg Muffin Cups, I discovered that I already had a baggie of 8 slices of cooked bacon already in the freezer...score! So I thawed them and chopped them and saved myself some additional time there as well.
I really wanted to add a finely minced jalapeño to lend a bit of spice to my mini frittatas, but I knew the kids probably wouldn't go for little green bits in their breakfast so I abstained. Next time. But feel free to include jalapeño if you want to add some olé to your eggs!
The other primary ingredients in this recipe are eggs -- obviously -- and cheese. I stirred grated cheddar into the egg mixture and sprinkled each cup with grated Parmesan before baking.
How to Make Egg Muffin Cups
This recipe is as simple as combining everything in a bowl.
- Whisk together the eggs and milk with some salt and pepper.
- Press the water from the drained hash browns and stir into the egg mixture, along with some diced bacon and grated cheddar.
- Evenly divide the mixture between 12 greased muffin cups.
- Sprinkle each one with a spoonful of Parmesan and bake until golden and puffy.
You'll be so happy with how these cuties turn out...easy to make with a big punch of flavor in a convenient-to-eat (and quick-to-reheat) little package!
Everyone in the family loved these Egg Muffin Cups, which could be considered the biggest success of all. In fact, I can see this recipe going into our regular breakfast rotation once school starts back up, sending off the kids' tummies filled with enough protein to stick with them until lunchtime. These would also make a great breakfast-for-dinner.
In other words...Bacon French Fry Muffins for the win! 😉
More Delicious Egg Recipes
- Green Chile Cheddar Egg Bake
- Easy Freezer Breakfast Sandwiches
- Breakfast Enchiladas
- Avocado Egg Salad
Egg Muffin Cups
- 8 large eggs
- 1 tablespoon milk
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 (16-ounce) bag frozen (all-natural) hash brown potatoes, thawed
- 8 slices bacon, cooked until crisp & finely chopped (for 3/4 cup)
- 1 1/2 cups (6 ounces) freshly grated sharp cheddar cheese
- 1 fresh jalapeño, seeds & membranes removed, finely minced, optional
- 1/4 cup freshly grated Parmesan cheese, optional
- Adjust rack to center position of oven. Preheat oven to 400°F. Generously grease a 12-cup muffin pan with softened butter or spray with non-stick cooking spray.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well-combined. Pour thawed hash browns into a large colander or sieve and press down with the back of spoon to squeeze out all of the water; add the drained potatoes to the egg mixture along with the bacon, cheddar, and jalapeño (if using). Stir well.
- Evenly divide the egg mixture between the 12 greased muffin cups, ensuring that there is an equal amount of filling-to-egg ratio in each cup. Sprinkle a teaspoon of grated Parmesan on top of each muffin (if using).
- Bake for 20 to 25 minutes or until the muffins are puffy and light golden brown. Remove pan to a wire rack and run a thin knife or spatula around each mini frittata to loosen. Allow to cool for 5 minutes, then run knife around the edges again and carefully remove frittatas from pan. Serve warm or at room temperature.
- I prefer baking my Egg Muffin Cups in a ceramic muffin dish. But if you only have a regular nonstick muffin pan, that will work fine, too.
- My mini frittatas did not overflow while they were baking but they were very full. Therefore, in case your muffin cups are slightly smaller than mine, I recommend placing the muffin pan on a foil-lined baking sheet the first time you make this recipe, to prevent a mess in the bottom of your oven just in case of overflow.
- If your hash browns are heavily seasoned or contain a lot of sodium, you may want to use less salt the first time you make this recipe.
- If you decide to use fresh shredded potatoes instead of a 16-ounce bag of frozen hash browns, you'll need about 3 cups total of shredded potatoes. Shred peeled potatoes into a bowl of cold water (to remove excess starch) and then drain well to remove all liquid. You also may need to add extra salt to this recipe if using freshly shredded potatoes.
Post originally published on July 25, 2016.