Farmhouse Loaded Egg Cups
Farmhouse Loaded Egg Muffin Cups are the perfect hearty, delicious breakfast to start your morning off right.
Servings: 12
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.
Notes
To freeze allow your egg muffins to cool completely and then place them in a freezer safe bag or container.