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.
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.
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.
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.
Muffin Tin Egg Bites