Photo of Baked Eggs with Hash Browns and Canadian Bacon by WW

Baked Eggs with Hash Browns and Canadian Bacon

Points® value
Total Time
57 min
25 min
32 min
Baking eggs in a muffin tin makes for super-easy, super-fast breakfasts all week long.


Olive oil

1 tsp(s), (5 ml)

Frozen shredded hash brown potatoes

3 cup(s), (750 ml)


1 small, thinly sliced

Kosher salt

¼ tsp(s), (1 ml)

Dried thyme

¼ tsp(s), (1 ml) plus more for garnish

Uncooked Canadian bacon

3 slice(s), diced

Raw egg

12 large

Olive oil cooking spray

6 spray(s)


  1. Place oven rack in middle of oven. Preheat oven to 220°C (425°F). Coat a 12hole standard muffin pan with cooking spray.
  2. Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to mediumhigh; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 57 minutes; remove from skillet. Spoon about 60 ml (1/4 cup) potato mixture into each prepared muffin hole; bake 15 minutes.
  3. Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.
  4. Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more.
  5. To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately.
  6. Serving size: 1 baked egg with hash brown crust


Sprinkle with red pepper flakes or black pepper, if desired. Serve hot sauce on the side.