So these quick bite, travel-friendly, pop-and-go, egg-delicious bites have been floating around the internet for a while now. Clearly I’m not the inventor, but I do believe I’ve customized a new version I haven’t seen anywhere else. After scouring the interwebs for far longer than I will confess here, I found several different combinations, tips, and guidelines…giving me this wonderful recipe! Although simple, they do take a little time to put together, but a Sunday night is perfect for this, and it makes several, which will give you lots of servings for the week!
I made two sets for a test, I wasn’t sure how easily the eggs alone would hold up, even in the muffin tins. I love baked eggs, and being familiar with them, no matter how much you grease them, or how long you whip them, they’re hard to take out of the dish (which is why you use a pretty cassoulet, and leave it in!) and they deflate quickly. Some suggest putting muffin liners in to keep from sticking to the pan, but they still stick. I find if you have something of a base, these will pop-out of your muffin-tin effortlessly, and best of all, no scrapping!
Because my special person loves hash-browns…ding-ding! That’s what I used. You can use the shredded if you want, HOWEVER, if you’re looking to save some effort and time, if you buy the pre-made frozen patties, you can put them on the same grate as your bacon in the oven and they can partial cook at the same time. This will save you from dirtying another dish as well…my favorite. The shredded frozen is cheaper, but they do need to be partially cooked before becoming the base of these morning delights.
Although I love adding all kinds of different ingredients and flavors into my eggs, I kept it really simple this time. Bacon is so flavorful, as long as you add the right amount of salt and pepper, the eggs and bacon will speak for themselves! BUT… if you do want a little something-something… Buy the jarred jalapenos, if you toss a few of those in, make sure you add in just a little of the juice as well!! Or kale. I love chopped kale!
8 slices of bacon
3 hash-brown patties
1 full handful (or about 1/2-3/4 cup) of shredded cheese of your choice
1/4 cup milk
1/8 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
Full size muffin tins, not the mini’s
1. Preheat oven to 425
2. Place a metal cooking rack ontop of a large baking sheet lined with tin foil. Line your bacon on the rack leaving enough room on one side for the hash-browns. Using the tin foil will allow you to wrap up all that grease for easy cleanup. My stove is electric. I can cook bacon faster, in larger quantities, and more easily in the oven! Bake for 12-15 minutes. You want the bacon to be almost cooked, but not too much or it will break when you wrap it in the muffin-tins.
3. While the hash-browns and bacon are in the oven, whisk the remaining ingredients in a bowl, and spray your tins with non-stick spray.
4. When the bacon is finished, dab it with a paper towel on each side to remove the grease. Then cut the rectangle patties into thirds. This will be the base.
5. Place your third of hash-brown in the tin, press down a bit to make sure it covers the bottom. Then take your bacon and wrap it around the edge of tin (I cut the extra off so it didn’t overlap, and set them aside for my morning sandwich!), try to get it along the outside of the hash-brown base. Take a 1/4 cup, and under-fill it a little and use this as measurement for your egg mixture, you want the tins to be 3/4 full.
6. Bake for 25 minutes. I took a knife while it was still hot and scrapped around the edges, then just a large spoon to remove them. Let them cool completely before you store them in your fridge.
Re-heat for 1 minute in the microwave.