A delightful twist on the classic bacon and eggs, these breakfast cups are perfect for a quick and satisfying morning meal.
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Using a silicone muffin tin can make removing the cups easier.
Cook the bacon in a skillet over medium heat until it's partially cooked but still pliable.
Don't overcook the bacon as it will continue to cook in the oven.
Press the shredded hash browns into the bottom of each muffin cup to form a base.
Press firmly to ensure the hash browns hold their shape.
Wrap a slice of bacon around the edge of each muffin cup.
Overlap the ends of the bacon slightly to keep it in place.
Crack an egg into the center of each muffin cup and season with salt and pepper.
Be careful not to break the yolk for a visually appealing result.
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set.
Adjust the baking time depending on how runny you like your yolks.
Sprinkle shredded cheese on top of each cup and let it melt before serving.
Use a broiler for a minute to melt and slightly brown the cheese.
Carefully remove the breakfast cups from the muffin tin and serve warm.
Run a knife around the edges to help release the cups easily.
