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About UsNYT Cooking is a subscription service of The New York Times. They’re easy to make and perfect to take on the go! They’re easy to make and perfect to take on the go! These tasty egg muffins are like a combination of quiche and hash browns baked together with bacon and other fixings! Serve them for brunch or breakfast. Versatile Grab-N-Go Breakfast Whether you’re planning a brunch, or you need to feed kids before school on a busy weekday morning, these tasty breakfast cups are exactly what you need!

Our recipe for hash brown egg cups includes the basics: eggs, hash browns, bacon, and cheese. The awesome thing, though, is that you can add whatever ingredients you like! And once they’re made, they are storable, freezable, and reheatable, which makes for a great grab and go breakfast. Generously spray a standard size muffin tin pan with baking spray, set aside. Feel free to use whatever kind of spray you have laying around in your cupboard or pantry, just don’t skimp! Press the mixture into the bottom, creating a nest. Place in oven and bake for 20 minutes.

Pour into the baked hash browns. Return to the oven to bake for 12-15 minutes or until fully set. Remove from the oven and allow to cool in the tins for 5 minutes before removing. Once they’re fully set, pop them out and sprinkle the tops with a pinch or two of salt and pepper. Bacon: Swap the bacon in the recipe for turkey bacon or sausage.

Vegetables: Try adding bell peppers, onions, tomatoes, or spinach. Cheese: Use a different flavor of cheese like mozzarella, pepper jack, or a Mexican blend. Protein: Swap out half of the eggs for egg whites to decrease fat and increase protein. Storing and Freezing Keep leftover hash brown egg cups STORED in the fridge in an airtight container for 3-5 days. REHEAT leftover egg muffins in the microwave until warmed through. You can FREEZE these after baking very easily.