Sometimes cooking for a crowd can be super overwhelming - you need to make sure everyone likes what you're making, need to make sure you have enough food...the list goes on!
These Breakfast Hashbrown Cups are perfect when you've got guests to feed in the morning. These little cups are filled with bacon and eggs, mushrooms, peppers, spinach, and of course loads of cheese, but you can easily customize some or all of them to suit different tastes. You and your family will enjoy these little bite-sized breakfast cups!
- 1 (20-ounce) package refrigerated hashbrowns
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 slices bacon, diced
- 8 ounces cremini mushrooms, thinly sliced
- 1 bell pepper, diced
- 1 cup chopped baby spinach
- 1/2 cup shredded Monterey Jack cheese, divided
Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with nonstick spray.
Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 30-40 minutes, or until golden brown, then set aside.
In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce, then season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, then drain excess fat, reserving 1 tablespoon in the skillet.
Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.
Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.