Farmhouse Loaded Egg Muffin Cups are the perfect hearty, delicious breakfast to start your morning off right.
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.
To freeze allow your egg muffins to cool completely and then place them in a freezer safe bag or container.