Description
Customizable Egg Muffins, quick and easy to make and perfect for reheating on a busy morning.
Ingredients
Scale
- 1 russet potato (use radishes or omit for keto)
- 8 eggs
- 6 cooked slices of bacon, chopped
- 1/4 cup of chives
- 1 cup of cheese
- melted butter
Instructions
- Preheat oven to 375 degrees.
- Grate or cut potato into thin, hash brown like strips. To prevent browning, put in bowl with cold water.
- Grease muffin tin with butter or oil or drop in baking cups. Add a layer of potato to the bottom of each tin, pouring a little melted butter on top.
- Put in oven for about 15 minutes, until potatoes are cooked and starting to get crispy. While the potatoes are cooking, whisk eggs in bowl. Add in chopped bacon, chives, and cheese. Mix together.
- Pull potatoes out and add egg mixture into each muffin tin.
- Place back in oven and bake for 20 to 25 minutes until eggs are set. Cool on wire rack.
Notes
I prefer not to use baking cups when using a potato bottom because it doesn’t allow them to get quite as crispy.
Once these cool down, they can be put in a ziplock bag or tupperware container and frozen. Re-heat for 1-2 minutes in the microwave or 7-9 minutes in a toaster oven (making sure the center is heated through).
Other filling ideas: mushrooms, green onions, bell peppers, ham, egg whites, asparagus, sweet potato, sausage, cherry tomatoes.