With just 5 ingredients you can make these Egg Potato & Bacon Breakfast Muffins for a filling start to your busy day!

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It’s absolutely no secret that I am not a morning person. I’ll do whatever I can the night before to make sure I get as much sleep as possible the next morning.

Mornings and I just don’t mingle well together. Can you relate?

But since my kids need to eat, I like easy breakfast recipes like this one that uses only 5 simple ingredients – Egg Potato & Bacon Breakfast Muffins!

Don’t forget to pin this savory breakfast muffin recipe to your breakfast board on Pinterest so that you’ll have it when you want to try these delicious, yet easy breakfast muffins.

Okay, y’all. I’m not lying when I say these are soooo simple to make! My children can make them all by themselves, if needed. And the best part, only 5 ingredients required for all this yummygoodness! (They were even featured on Zulily’s roundup for summer meals your kids will actually eat.)

Pam Non-stick Cooking Spray 2-packGet it now!Easy Pour Measuring Cup/FunnelGet it now!Wilton Nonstick 12-Cup Regular Muffin PanGet it now!

Eat ‘em with a fork, or eat ‘em with your fingers. Either way y’all, just eat them – they’re delicious.

Tip for Easy Breakfast Muffins

Using shredded hash browns in this recipe saved me a ton of time and a lot of effort. And at only around $2 per bag, it’s also easy on the checkbook. Because I didn’t use the entire bag for this recipe, I also made some fried hash browns, using the grease from the bacon. Surely not the healthiest, but it was finger lickin’ good!

How to Make Egg Potato & Bacon Breakfast Muffins

Egg Potato & Bacon Breakfast Muffins

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Make a delicious and simple breakfast using egg, bacon and Simply Potatoes shredded hashbrowns!

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Ingredients

• 8 large eggs
• 1 1/4 cup shredded Hash Browns
• 1/2 cup cheddar cheese + 1/4 cup reserved for topping
• 6 slices bacon
• garlic salt with parsley, season to taste

Instructions

Preheat oven to 350 degrees. Spray cupcake or muffin pan with non-stick cooking spray.

In a medium bowl, beat eggs. Add shredded hash browns and cheese; mix together. Carefully pour mixture into muffin or cupcake pan and fill half way. The mixture should fill 12 cups perfectly. Once oven is preheated, place inside. Cook for 15 minutes.

Meanwhile cook 6 slices of bacon and drain on paper towel lined plate. Once bacon is cool enough to touch, cut or crumble into small pieces.

Once 15 minutes has elapsed, take breakfast muffins out of the oven and top each one with garlic salt, cheese and bacon pieces. Return to oven and cook for an additional 5 minutes or until cheese has fully melted.

Notes

You will also need non-stick cooking spray and a 12-cup cupcake or muffin pan.

Want more breakfast inspiration? Check out these posts:

Egg & Prosciutto Breakfast Sandwich

Sausage, Cheese & Potato Breakfast Wraps