Preheat oven to 375 degrees. Cross 2 pieces of bacon and place in each muffin cup, extending edges over muffin cups. Bake for 12 to 15 minutes or until bacon is crisp. Remove from oven. Dab cups with paper towels to remove excess fat.
Every breakfast food you love (bacon, eggs, and hashbrowns) in one breakfast bite. And you can freeze them in individual bags and reheat one-at-a-time for breakfast on-the-go!
Servings and Ingredients
|12 slice(s) Hy-Vee double-smoked thick-sliced bacon, halved crosswise|
|1 tbsp. That's Smart! vegetable oil|
|3 c. frozen That's Smart! shredded hash browns|
|12 oz. Hy-Vee Short Cuts fajita vegetables, chopped|
|5 That's Smart! large eggs|
|That's Smart! ground black pepper|
|1 c. Hy-Vee pepper Jack cheese, shredded|
|Chives, finely chopped, for garnish|
Things To Grab
- Standard-sized muffin tin
- Paper towels
- Large skillet
- Medium bowl
Meanwhile, heat oil in large skillet over medium-high heat. Add frozen hash browns and fajita vegetables. Cook for 5 to 7 minutes or until potatoes begin to brown and vegetables are softened, stirring occasionally. Set aside.
Lightly beat eggs in a medium bowl. Season with salt and black pepper.
Top bacon in muffin cups with hash brown mixture. Spoon egg mixture. Spoon egg mixture into each cup, filling three-fourths full. Bake for 12 to 14 minutes or until eggs are almost set. Remove from oven and sprinkle with cheese. Bake for 2 to 3 minutes more or until cheese is melted and eggs are set. Garnish with fresh chives, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 95mg
- Sodium: 230mg
- Total Carbohydrates: 9g
- Protein: 9g