Make A Head Recipe: Egg Breakfast Cups

The only day Jake and the girls headed out early to work in the yard, when I asked what they wanted the answer I got was eggs, bacon, and hashbrowns. Well, this recipe which I discovered on The Little Birdie Blog included all of these ingredients. I did have eggs but no bacon or shredded hash browns but I did have ham and tator tots. I altered her recipe slightly and it was a huge hit with the family. Karlie told me “Mom you always make the best food!” I made the several extra to test and see if they would be good to reheat out of the freezer and they turned out well. These would be a great recipe to “make ahead” of schedule to pull out after your guests have arrived. I froze some of our Egg Breakfast Cups in a ziploc baggie, each cup was individually wrapped in saran wrap. All you had to do when you were ready to eat it was pull it out of the freezer and bake for 1 minute and 30 seconds.

Egg Breakfast Cups:

1 – 24 oz. bag of shredded Hash Browns or Tator Tots cut up
2 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Oil
1/3 cup shredded Cheddar Cheese
1 cup diced Ham (or bacon)
Eggs
1 cup shredded Cheddar Cheese

Preheat oven to 425 degrees
Take your bag of hash browns or tator tots ( cut up if tator tots) and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Grease jumbo muffin tin and divide the hash browns amongst the cups in your muffin tin.
Bake at 425 for 15 to 18 minutes or until toasty
Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups and break the eggs a little bit.
Top with ham (or bacon) and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.