Jenn-Cooks Baked Egg cups
Super easy baked egg cups!
Ingredients
- 1 cup shredded frozen hashbrowns defrosted
- 1/2 cup chopped frozen broccoli defrosted
- 2 baby bell pepper chopped
- 1/4 cup diced red onion chopped
- 4 slices Jenni-O brand turkey bacon cooked and chopped
- 6 eggs
- 1/4 cup shredded cheddar cheese
- 1 tsp everything but the bagel seasoning
Instructions
- In a muffin tin - add 6 muffin liners - I used ones that are parchment paper and higher than normal muffin cups.
- Add a few tablespoons of the hash browns in the bottom of each cup.
- Divide the vegetables between the cups
- Divide the turkey bacon between the cups
- Crack one egg in each cup
- Divide the cheese over each cup
- Bake at 375 for 20 minutes. Less if you like a runnier egg!
Notes
I am following the Blue plan on Weight Watchers - each egg cup is only 1 point, you can 2 for 2 points, 3 for 2 points! I ate 2 with my breakfast and it was plenty!
The best part is you can mix these up however you want. I used vegetables that were leftover at the end of the week. You could had ham and broccoli and cheese, or leftover taco meat, bell peppers and salsa, if you don't have frozen hashbrowns, you could shred an idaho potato and then add your favorite toppings!