These delicious and flavorful Hashbrown Egg Cups are moist, soft, easy to eat without utensils, and makes a perfect grab-n-go breakfast! Eggs mixed with bacon bits, cottage cheese, and Colby jack cheese are baked on a bed of shredded hash browns, creating a satisfying hash brown cups that are flavorful and delicious! Delicious breakfast egg bites made in the muffin tin, loaded with bacon and cheese, with hashbrown as the crust. Perfect for a quick grab-and-go breakfast. Freeze well and great for meal prep.
Preheat oven to 350℉. Generously grease 12 cup muffin pan.
Line cups of muffin pan with thawed hash browns.
Put eggs, cottage cheese, bacon bits, colby jack cheese, salt, and pepper in a medium size mixing bowl. Mix well to combine.
Equally distribute egg mixture over the hash browns.
Bake for 20 minutes.
Use a toothpick to check for doneness.
Allow to cool in pan for a couple of minutes and then remove promptly from pan. Use a knife to scrap the edges of the egg bites to help remove it smoothly.
Serve and enjoy!