Muffin Tin Egg Bites are a quick & healthy breakfast for hectic mornings. Just mix eggs, bacon and cheese, pour into a muffin tin lined with hash browns and bake. You can make dozens at a time, eat them fresh or freeze them for a great brown bag it breakfast. Just take them from the freezer, pop them in the microwave for a minute & voila – a hot breakfast any time you want it!
Is breakfast a challenge at your house on weekday mornings? If you have a husband that likes to sleep late or teenagers, who never seem to want to get up early in the morning, then you have the same problem I do. My husband is always working late into the night so getting up in time for work is really hard for him. And me, being a health enthusiast and a big believer in a good breakfast, hate to see him starting his day without the proper nutrition. That is why I put on my thinking cap to come up with something he could bring to work and eat there. I wanted the breakfast to not only be delicious but provide him with much needed protein and some carbs to help get his brain going in high gear.
Now, this isn’t the first time that I’ve made a brown bag breakfast item for him. I’ve whipped together Breakfast Kolaches (which are one of his favorites), Breakfast Cookies and Lemon Chia Seed Protein Bars (which he likes for his afternoon snack too) but this time I wanted something a bit more on the egg side. Hence my Breakfast Muffin Tin Egg Bites complete with hash browns.
- These little bites are so easy to prepare with your favorite ingredients. Check out ways to change them to make them your family’s favorite breakfast.
- Here’s an easy one to start. Exchange the bacon for sausage , ham or even Beyond meat.
- Go meat-free and use a frozen package of spinach in lieu of bacon. Just thaw and squeeze all the water from it before mixing with the eggs.
- Add some sauteed onions and peppers for more of a Spanish omelette flavor.
- Try different cheeses. I’ve used Gruyere and Pepper Jack and they’re all super tasty.
- Don’t want all the carbs? You can bake these without the hash browns, just prepare the oven and pan per step 1 then jump to step 5 and continue on.
- Gather ingredients and prep muffin tin. (photo 1)
- Mix hash browns with melted butter. (photo 2)
- Press into bottom and up sides of muffin cups. (photo 3)
- Bake 15 minutes then remove pan from oven. Press potatoes down more firmly and return to oven to bake 10 minutes more or until potatoes are browned. This step ensures that the hash browns are a little crisp. (photo 4)
- Divide cooked bacon between the 12 cups. (photo 5)
- Scramble eggs with 2 tablespoons milk in a small bowl and season with salt and pepper. You can omit the milk but I think it makes the eggs creamier. (photo 6)
- Pour eggs over bacon. (photo 7)
- Bake for 8-10 minutes or until eggs are done or almost done. (photo 8)
- Remove from oven and top with shredded cheese. (photo 9)
- Set oven to broil and place muffin tin 5″-6″ from heat and cook until cheese is melted and slightly browned, about 1-3 minutes. (photo 10)
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Muffin Tin Egg Bites are a quick, easy breakfast for hectic mornings. Eggs, bacon & cheese are baked in a muffin pan for the perfect morning treat.
- 1 pkg refrigerated hash browns (I like Simply Potatoes Southwest Style)
- 1/4 cup butter melted
- 1/2 lb. cooked bacon
- 7 large eggs
- Salt & pepper to taste
- 2 Tablespoons milk
- 3/4 cup cheddar cheese shredded
Preheat oven to 400 degrees. Line 12-cup muffin tin with silicone cupcake liners. You can also spray a nonstick muffin tin with non-stick cooking spray but the egg bites aren't quite as easy to release from tin.
Mix hash browns with melted butter and press into bottom and up sides of muffin cups.
Bake 15 minutes then remove pan from oven. Press potatoes down more firmly and return to oven to bake 10 minutes more or until potatoes are browned.
When potatoes are done, remove from oven and divide bacon between the 12 cups.
Scramble eggs with 2 tablespoons milk in a small bowl and season with salt and pepper. (You can omit the milk but I think it makes the eggs creamier.)
Pour scrambled eggs over bacon.
Bake for 8-10 minutes or until eggs are done or almost done.
Remove from oven and top with shredded cheese.
Set oven to broil and place muffin tin 5"-6" from heat and cook until cheese is melted and slightly browned, about 1-2 minutes.
Serve hot or let cool, wrap individual in plastic wrap and freeze until ready to use.
To freeze, wait until cool, then wrap each individually in plastic wrap. Store in freezer. When ready to brown bag it for breakfast, take 1 or 2 out of freezer, unwrap, place on plate and heat in microwave for 45-60 seconds or until hot.
This post has been due for an update. I’ve included better instructions and new photos for an even easier to follow recipe. It was first published on October 25, 2015.