Paleo “Denny’s Breakfast Sampler” Egg Muffin Cups

These breakfast egg muffins are an easy, make-ahead option for busy mornings. Packed with eggs, potatoes, bacon, and lunch meat, they’re filling, customizable, and perfect for meal prep.

Using refrigerated hash browns keeps prep time short, because sometimes convenience matters, especially when you’re feeding yourself on very little sleep.

Ingredients

• 10 eggs

• 3 slices bacon, cooked and crumbled

• 1 tomato, diced

• 5 slices lunch meat, chopped (ham works best flavor-wise, but turkey is a great option)

• 2 cups shredded potatoes (refrigerated hash browns work well)

• Salt and pepper, to taste

Optional Add-Ins:

• Chopped spinach

• Green onions

• Diced onion

Directions

1. Preheat the oven to 325°F.

2. Cook and crumble the bacon before starting.

3. Chop the lunch meat and dice the tomato.

4. In a large bowl, crack the eggs and beat until fluffy and bubbly.

5. Stir in the bacon, lunch meat, tomato, shredded potatoes, salt, pepper, and any optional add-ins.

6. Grease muffin tin cups well, or use silicone muffin pans or liners to prevent sticking.

7. Pour the egg mixture into the muffin cups, filling each about 3/4 full. The eggs will puff up as they bake.

8. Bake for 25 to 30 minutes, until the tops are set and lightly golden.

9. Let cool slightly before removing from the pan.

Optional but highly recommended: Dip in ketchup for the full diner-style experience.

Servings

Makes 10–12 egg muffins, depending on muffin size.