Make Ahead Egg Cup Muffins
These egg cups are super easy to grab from the freezer, warm in microwave, and go! Great for those busy mornings!
Ingredients
- 8 slices bacon
- 1 1/2 cup shredded potatoes can use frozen or shred your own
- 1 small onion, chopped
- 1 pepper, chopped can be green, yellow, or red
- 1-2 tsp Siracha to taste
- 8 eggs large
- 1/2 cup milk can use half and half, I used 1%
- 1 1/2 cup shredded cheese I used sharp cheddar
- salt and pepper, to taste
Instructions
- Preheat oven to 375°. Grease cups of a muffin tine thoroughly. You may use silicone if desired.
- Sauté bacon in large non-stick skillet until browned and cooked crisply. Remove, place on paper towels and cool. Break into small pieces.
- Keeping some of the grease from the bacon, sauté the onions and peppers until softened slightly, about 2 minutes.
- If not using frozen pre-grated potatoes, grate potatoes in a food processor. Add grated potatoes to skillet with onions and peppers. Sauté, stirring frequently, for about 6-7 minutes, until potatoes are slightly cooked. Remove from heat and cool.
- In a large bowl, whisk together 8 eggs, milk, and Siracha. Add potato mixture, 1 cup of the cheese, and mix well. Save the remaining cheese for topping.
- Divide mixture into the 12 muffin cups. Sprinkle with crumbled bacon and remaining cheese. Bake at 375¯ for approximately 20 minutes.
- They will look lightly browned and a toothpick inserted into the center will come out clean. Cool in pan a few minutes and remove. Enjoy immediately or cool completely and freeze in a sealed bag or container. Rewarm in microwave about 20-30 seconds as desired.
