Preparing brunch dishes in muffin tins simplifies both your cooking and cleanup. These muffin-sized morsels bring together brunch food favourites — bacon, eggs, cheese and potatoes — in neat individually portioned cups.

Yield: Makes 12.



  • 1 cup chopped bacon
  • 1 tbsp salted butter
  • 3 cups shredded peeled potatoes
  • 1/2 cup sliced green onions
  • 1 cup shredded aged white cheddar cheese
  • 12 large eggs
  • Sriracha sauce*


  1. Sauté bacon in a large non-stick frypan over medium heat until browned and crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off all but 2 tbsp fat from frypan.
  2. Return frypan to medium heat. Melt butter with fat in frypan. Add potatoes and sauté until tender and lightly browned, about 8 - 10 minutes. Remove from heat. Return bacon to frypan. Add green onions and stir to combine.
  3. Divide potato mixture among 12 greased muffin cups. May be prepared to this point and refrigerated overnight.
  4. Remove muffin pan from refrigerator. Preheat oven to 425°F.
  5. Top potato mixture with cheese, dividing equally. Crack 1 egg on top of mixture in each muffin cup. Bake until eggs are set, about 15 minutes. Serve drizzled with Sriracha sauce.
Nutritional analysis per brunch cup serving:

267 calories, 19.9 g fat, 11.4 g protein, 10.1 g carbohydrate, 0.8 g fibre, 287 mg sodium

*Ingredient not included in nutritional analysis.