Farmhouse Loaded Egg Muffin Cups are the perfect hearty, delicious breakfast to start your morning off right. They are an easy grab and eat on the go portable breakfast for the win!
Farmhouse Loaded Egg Muffin Cups
Whether you live on a busy farm or your family just has appetites the size of farm workers these hearty Farmhouse Loaded Egg Cups are perfect to feed a mess of hungry mouths.
They are great for busy school mornings or to add to your leisurely brunch menu and freeze wonderfully so they are easy to have on hand at all times.
I love that Farmhouse Loaded Egg Muffin Cups can be easily customized to each persons tastes so that everyone will leave the table satisfied and full.
Farmhouse Loaded Egg Muffin Cups Ingredients
To make these delicious Farmhouse Loaded Egg Muffin Cups you will need eggs, cheddar cheese, bacon, sausage, milk, pepper, onions, potatoes, butter, salt and pepper.
How To Make Farmhouse Loaded Egg Muffin Cups
Preheat oven to 400℉ and Coat muffin tin well with nonstick cooking spray.
Cover the bottom of each muffin tin with just enough potatoes to cover the bottom. Add ½ teaspoon butter to the top of each cup of potatoes. Season with salt and pepper. Bake for 10-12 minutes or until potatoes begin to brown.
Cook sausage and bacon, drain grease. You can also opt to use precooked sausage crumbles and bacon pieces to make the recipe even easier.
In a large bowl whisk together all ingredients until well combined.
Carefully scoop mixture into each of the cups to just below the top, right over the top of your potatoes.
Bake for 20-25 minutes until edges are golden brown and tops are fluffy.
Make extra and freeze for later. To freeze allow your egg muffins to cool completely and then place them in a freezer safe bag or container.
Farmhouse Loaded Egg Cups
Farmhouse Loaded Egg Muffin Cups are the perfect hearty, delicious breakfast to start your morning off right.
Ingredients
- 9 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bacon
- 1/2 cup ground sausage
- 1/4 cup milk
- 1/4 cup diced peppers and onions
- 1 cup hash browns or diced potatoes
- 1 tsp salt
- 1 tsp pepper
- butter
Instructions
-
Preheat oven to 400℉.
-
Coat muffin tin well with nonstick cooking spray.
-
Cover the bottom of each muffin tin with just enough potatoes to cover the bottom.
-
Add ½ teaspoon butter to the top of each cup of potatoes.
-
Season with salt and pepper.
-
Bake for 10-12 minutes or until potatoes begin to brown.
-
Cook sausage and bacon, drain grease. You can also opt to use precooked sausage crumbles and bacon pieces to make the recipe even easier.
-
In a large bowl whisk together all ingredients until well combined.
-
Carefully scoop mixture into each of the cups to just below the top, right over the top of your potatoes.
-
Bake for 20-25 minutes until edges are golden brown and tops are fluffy.
Recipe Notes
To freeze allow your egg muffins to cool completely and then place them in a freezer safe bag or container.
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