Yield: 6 servings | Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins

Ingredients

12 slices (8 oz) turkey bacon

1 bag frozen hash-brown potatoes, thawed

1/2 cup cheddar cheese, shredded

1/2 tbsp garlic granules

1 tbsp onion granules

13 eggs

Sea salt and black pepper, to taste

Chives

Instructions

  1. Preheat oven to 400 degrees Fahrenheit, and prepare a muffin tin by generously greasing it with non-stick cooking oil or buttering it. You can also use paper liners in the muffin tin or reusable silicone baking cups if you prefer.
  2. Place a slice of turkey bacon in each muffin cup, overlapping the ends as necessary. Try to keep the turkey bacon a bit above the muffin cup’s surface. Note: Turkey bacon is very lean, so there is no need to par fry it. If you use pork bacon, you will need to par fry it in a skillet to render the fat, and then put it in the muffin cups.
  3. Place the thawed hash brown potatoes into a mixing bowl. Add shredded cheese, one egg, onion and garlic granules. Season with salt and pepper, to taste, and stir to mix.
  4. Divide the potato and cheese mixture evenly between the 12 muffin cups, about one heaping tablespoon per cup. Use your fingers to firmly pack down the potatoes and to create a little nest in the hash browns. Place in the oven and bake for about 20 minutes, until the potatoes have slightly browned and the bacon is cooked crisp.
  5. Carefully remove the muffin pan from the oven. Crack an egg in each nest and season with more salt and pepper, to taste.
  6. Return muffin tin to oven and bake the egg cups for about 10 minutes until whites are fully cooked, but yolks are still runny. Cook longer if you prefer a less runny yolk consistency or if you’re planning to eat this on the go.
  7. Remove from oven and garnish with fresh or dried chives while hot. Eat the egg cups right away, or take them to go.