Muffin Tin Eggs overhead square

Muffin Tin Eggs with low carb option

Course Breakfast
Cuisine American
Keywords egg muffins, Low Carb Egg Muffins, muffin tin eggs
Servings 6 servings
Calories 422 kcal
Author Linda Warren


  • 1 pkg refrigerated hash browns I like Simply Potatoes Southwest Style or see below for healthier spaghetti squash option
  • 1/4 cup butter melted
  • 1/2 lb. cooked bacon crumbled or 1 pkg frozen spinach, thawed & squeezed dry
  • 6 large eggs
  • 3/4 cup cheddar cheese ¬†shredded


  1. Preheat oven to 350 degrees. Spray a 6-cup jumbo muffin tin with non-stick cooking spray.
  2. Mix hash browns with melted butter and press into bottom and up sides of muffin cups. 
  3. Bake 35-40 minutes or until potatoes are browned.
  4. When potatoes are done, remove from oven and divide bacon (and/or spinach) between the 6 cups. 
  5. Crack an egg into each potato nest and return to oven for 8-10 minutes or until yolk is done. Remove & top with shredded cheese.
  6. Remove & top with shredded cheese.

  7. 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.
  8. Serve hot or let cool, wrap individual in plastic wrap and freeze until ready to use.

  9. 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.

Recipe Notes

Spaghetti Squash option: Cut 1 2-lb. spaghetti squash in half. Place on parchment paper-covered cookie sheet in 350 degree oven and cook 20-25 minutes. Let cool slightly then shred with tines of fork. Mix squash with 1/2 clove garlic and salt & pepper to taste. Take 2 tablespoons or so of squash mixture and line bottom and sides of prepared muffin tin. Press tightly with spoon so it will adhere together. Proceed to fill with bacon/spinach and eggs as directed above. Cook for 10-12 minutes. Sprinkle with cheese and place under broiler for 1-2 minutes. Let cool for a few minutes then loosen with knife and set out to cool.

Nutrition Facts
Muffin Tin Eggs with low carb option
Amount Per Serving
Calories 422 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g70%
Cholesterol 223mg74%
Sodium 488mg20%
Potassium 418mg12%
Carbohydrates 17g6%
Fiber 1g4%
Protein 15g30%
Vitamin A 630IU13%
Vitamin C 7.8mg9%
Calcium 140mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.