Wednesday, February 22, 2012

Breakfast Cups!

I found this receipe on Pinterest from The Little Birdie Blog. These things are so yummy and pretty simple to make. I usually sleep in past normal breakfast time, so this is a great brunch. You can alter the recipe for however many people you need.

Here's what you need:
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

How to:
  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide in each cup in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.

Notes:
  • I broke the yolk in my egg once I cracked it in the cup.
  • Hormel bacon bits are the best.
  • Add more hashbrowns that you think, they shrink down.
  • Add some bacon and cheese to the extra hashbrowns for bites.

2 comments:

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