Breakfast Egg Bites
Perfect for meal prep, brunch spreads, or busy mornings, these Breakfast Egg Bites are equal parts crispy, creamy, and savory.
Ingredients
- 4 cups frozen shredded hash browns, thawed
- 1 cup grated cheddar cheese, divided
- 1 tsp paprika
- 8 eggs, large
- ¼ cup half and half
- ½ cup pancetta or bacon, diced
- ½ cup yellow onion, diced
- Salt & pepper, to taste
- Fresh parsley, chopped (garnish)
Instructions
- Preheat your oven to 450°. Generously spray a standard muffin tin with baking spray and set aside.
- In a large mixing bowl, combine the thawed hash browns, ½ cup cheese, paprika, salt, and pepper. Press the mixture into the bottom and sides of each muffin cup to form nests.
- Bake the nests for 20 minutes, or until the edges are golden brown. Then reduce the oven temperature to 350°
- In a medium bowl, whisk together eggs, half and half, the remaining ½ cup of cheddar, onion and pancetta.
- Pour the egg mixture into the baked hash brown cups and return to the oven. Bake for 12–15 minutes, or until the egg is fully set and puffed.
- Let them cool in the pan for 5 minutes before removing. Top with a sprinkle of chopped parsley and serve immediately.