Bacon Egg & Cheese Muffins

I was obsessed with these babies for months! They are the perfect weekday breakfast. You can make a batch of them on Sunday and then you are good to go for the rest of the week, just reheat in the microwave.

I tried to keep the ingredients healthy. I used turkey bacon, egg whites, and low fat cheese.

First, mix the potatoes with some spices. Then, in a greased cupcake/muffin tray, mole the potatoes into little cups in each of the cupcake slots. Meanwhile, cook up your turkey (or regular) bacon.

Once the bacon is done, chop into small pieces. Add egg, bacon and cheese to each potato cup. Bake @ 375 for 15 – 20 minutes. Enjoy!

Bacon Egg & Cheese Muffins

Bacon Egg & Cheese Muffins Recipe
Healthy, American, Breakfast, Brunch, Refrigerate for later
Cooks in    Serves 12 egg muffins
  • 2 cups frozen shredded potatoes, defrosted
  • 1/2 onion, minced
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 4 slices turkey bacon
  • 1 cup low fat cheese, shredded (I used 3 cheese blend)
  • 16 oz carton egg whites
  • Preheat oven to 375 degrees.
  • Mix potatoes, onion, garlic powder, salt and pepper in a bowl.
  • Grease muffin tray (12 muffins). Place potato mix on the bottom of the tray, pressing it up against the sides to form little bowls. Bake until ends are browned (about 35 minutes).
  • Meanwhile, cook turkey bacon in a skillet until browned on both sides. Chop into small pieces.
  • When muffins are done, add bacon pieces and cheese to each slot. Then fill to about 2/3 full with egg whites. Return to oven and bake until eggs are cooked (about 15 - 20 minutes).

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