Baked eggs with hash browns and Canadian bacon
Baking eggs in a muffin tin makes for super-easy, super-fast breakfasts all week long, as this recipe serves 12, but you can make it ahead. You'll also love the convenience of using frozen shredded hash brown potatoes, a welcome addition to any breakfast or brunch, which are nicely complemented by thinly sliced onions and dried thyme. Feel free to sprinkle the potato mixture with some red pepper flakes or black pepper, if desired. A little bit of diced bacon on top really puts this over the top flavor-wise. Serve with some hot sauce on the side to really ramp up the spice factor if you and your guests can handle it.
Frozen shredded hash brown potatoes
1 small, thinly sliced
¼ tsp, plus more for garnish
Uncooked Canadian bacon
3 slice(s), diced
12 large egg(s)
- 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