Breakfast In A Cup Easy Healthy

Cunning folk

Great for a quick and healthy breakfast for your children to eat before going to school, a quick snack or for grabbing one on the run.

Breakfast In A Cup ingredients:
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Breakfast In A Cup instructions:
Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.
Breakfast In A Cup Notes:
You can break the yolks in the eggs a bit once you put them into the hash brown cups.
You can cheat on these and use the Oscar Meyer Bacon pieces found in the “salad dressing” section of your favorite grocery store. They’re the closest thing to fresh bacon I can find, and all-natural.
You can also experiment with ham, sausage, and veggies to make them your own and even healthier.

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