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

Baked Eggs with Hash Browns and Canadian Bacon

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


cooking spray

6 spray(s)

olive oil

1 tsp

frozen shredded hash brown potatoes

3 cup(s)

uncooked onion(s)

1 small, thinly sliced

kosher salt

¼ tsp

dried thyme

¼ tsp, plus more for garnish

uncooked Canadian bacon

3 slice(s), diced


12 large


  1. Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray.
  2. Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 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.

A happier, healthier you starts here