A complete breakfast baked into convenient hand-held bites. Perfect to make ahead for on-the-go mornings.


  • 8 strips bacon
  • 8 ounces frozen hash brown potatoes (thawed)
  • 8 eggs
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces shredded cheddar cheese


  1. Preheat the oven to 350° F.
  2. Spray a 12-cavity muffin tin generously with nonstick cooking spray.
  3. Place two sheets of paper towels on a large dinner plate, and set aside.
  4. Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
  5. Transfer the bacon strips onto the paper-towel lined dinner plate, do not discard the bacon fat.
  6. Return the skillet to the heat and add the thawed hash brown potatoes. Cook for 4-5 minutes, stirring occasionally with a rubber spatula, until slightly golden brown. Remove from the heat.
  7. In a large mixing bowl, whisk together the eggs, sour cream, salt, and black pepper.
  8. Using clean hands, crumble the bacon into small pieces and transfer the the egg mixture. Add the hash brown potatoes and shredded cheese. Fold with a rubber spatula until the bacon, potatoes, and cheese are evenly distributed.
  9. Divide the mixture equally between the 12 cavities of the muffin pan.
  10. Transfer the pan to the middle rack of the preheated oven.
  11. Bake the casserole bites for 20-25 minutes, until they are golden brown on top and a toothpick inserted in the center comes out clean.
  12. Remove the pan from the oven. Allow the casserole bites to cool for five minutes in the pan. To remove, run a sharp knife around the edge of each casserole bite and lift up at an angle.
  13. Plate and serve.
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