Hashbrown, Bacon and Egg Cups

I think egg cups are the best invention. It's taken some work for my kids to get behind them, but I think they're finally there. We've tried them with bacon, prosciutto, salami and lunch meat. I'm not sure I have a favorite; although, bacon is the most time consuming since it has to be precooked. The other ones don't and it cuts your cook time down by quite a bit. Once done, they're a great grab-and-go snack, although ours don't usually last through the afternoon. 

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Hasbrown, Bacon and Egg Cups

12- eggs

12- strips of bacon

1 large potato

salt and pepper to taste

Directions

1. Preheat your oven to 400 degrees.

2. Cook your bacon on the stove, until it's just done. You don't want it to be too crispy since it'll also be baking for 10-15 minutes.

3. Grease your muffins tin then grate your potato. When it's grated, squeeze the water out using a rag or paper towel, this will help them become crispy. 

4. Place a layer of the shredded potatoes in the bottom of each muffin tin; you'll want to cover the entire bottom of the muffin tin, without making it too thick since you still need room for your bacon and egg.

5. Precook the hash browns in the oven at 400 degrees for about 10 minutes, until they start to brown.

6. Remove the muffin tin from the oven then place one piece of bacon in each tin, in a circle around the edge.

7. Crack one egg into each muffin tin, on top of the hashbrowns and with the bacon on its outer edge.

8. Cook for about 10-15 minutes, until the eggs are done. Ours were a soft-boiled texture and the kids seemed to really like that.