Tuesday, September 25, 2012

Egg Muffins

Here's the original recipe.  I used some different times, but basically followed the recipe step by step.  We love them and so did the kids!

1 24 oz. bag of shredded hash browns
2 tbs oil
1/3 cup shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Extra shredded cheddar cheese
Muffin tins

  1. Take your bag of hash browns and mix in the oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups 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 8-10 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.

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