A perfect quick breakfast dish? I think so! With crisp potato edges, salty bacon and a soft egg centre, this fun breakfast bake will become a firm favourite.

MAKES 8
PREP TIME 20 MINS
COOK TIME 30–35 MINS

Ingredients

8 large frozen hash browns (approx. 85g each)

butter, for greasing

50g bacon lardons

50g grated cheese

8 eggs

salt and pepper

½ tsp smoked paprika

1 tbsp torn fresh parsley

Method

• Thaw 8 hash browns. Each should fit in a cup in a muffin tray, but if your hash browns are small, use 2 per cup.
• Preheat the oven to 200°C/180°C fan/gas mark 6.
• Grease a cupcake tray with butter. Press the thawed hash browns into the cupcake tray, making sure they are nice and tight all around the sides and bottom.
• Place into the oven and bake for about 20 minutes until golden.
• While the hash browns are cooking, put a small frying pan over a medium heat with a splash of oil and fry the lardons for a couple of minutes until lightly browned.
• When the hash browns are baked, remove the tray from the oven and fill the cups with the bacon lardons. Divide the grated cheese between the cups, and then crack an egg into each cup. Season with salt and pepper and sprinkle a little smoked paprika on top.
• Return the tray to the oven to cook the egg. This will take 10–15 minutes. (You’ll know the egg is cooked if the white no longer jiggles when you shake the tray.)
• Garnish with parsley and serve immediately.

GILL’S TIPS for this Hash Brown Breakfast Muffins Recipe
Swap the full egg for an omelette-like filling: crack the eggs into a bowl and beat, then add in your cooked bacon, cheese and seasonings. Mix, then divide among the cups and cook as above.

Gill’s Bakes & Cakes – Simple Quick – Delicious by Gillian Cottell available April 11th – Click Here To Order