Baked Eggs with Hash Browns and Canadian Bacon

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.

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