Baked Eggs with Hash Browns and Canadian Bacon
- Total Time
Baking eggs in a muffin tin makes for super-easy, super-fast breakfasts all week long.
cooking spray6 spray(s)
olive oil1 tsp
frozen shredded hash brown potatoes3 cup(s)
uncooked onion(s)1 small, thinly sliced
kosher salt¼ tsp
dried thyme¼ tsp, plus more for garnish
uncooked Canadian bacon3 slice(s), diced
- Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray.
- 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.
- Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.
- 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.
- 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.
- Serving size: 1 baked egg with hash brown crust