Lunch muffins (eggs, potatoes and bacon)

– The easy recipe of breakfast muffins (eggs, potatoes, and bacon)

Recipe Type: Bacon, Lunch, Eggs

Servings: 24 | Preparation time: 15 min | Cooking time: 30 min | Total time: 45 min


  • 9 eggs
  • 1/2 cup (125 mL) milk
  • 2 tablespoons olive oil
  • 1 cup (250 mL) grated cheese (cheddar, mozzarella, Monterey jack)
  • 2 and a half cups (675 mL) chopped hash browns (McCain style)
  • 10 crispy bacon slices cut into small pieces (Bake bacon without the mess)
  • Salt and ground pepper


  1. Preheat oven to 400 ° F (200 ° C).
  2. Spray 2 plates of 12 muffins with oil as pam.
  3. In a large bowl, combine the potatoes, with 1 egg, 1/3 cup of cheese, 1 tablespoon of olive oil and salt and pepper from the grinder.
  4. Pour this mixture evenly into the 24 muffin pans. Flatten with the underside of a glass or the back of a spoon.
  5. Cook for 10 to 15 minutes until crisp.
  6. Meanwhile, mix remaining 8 eggs, milk, a tablespoon of oil, cheese, salt and pepper and bacon in a large bowl.
  7. When the potatoes are golden brown, add the mixture evenly to each of the muffins.
  8. Cook another 10 to 15 minutes.
  9. Let cool.
  10. Take out the muffins with a spatula.
  11. It can be kept for the whole week.
  12. Serve hot.

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