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Southwest Breakfast Cups #5FIX

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“5-Ingredient Fix Contest Entry. This is a quick and easy breakfast when you are cooking for just a few or a crowd. I have have made many different variations but this is the one I get asked for most.”
8 cups

Ingredients Nutrition

  • 4 slices pepper bacon (thick slices)
  • 1 cup pepper, stir fry by birds eye thawed and chopped
  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 8 large eggs
  • 1 cup monterey jack pepper cheese, shredded divided


  1. Pre heat oven to 350 degrees Spray 8 muffin tins with nonstick spray.
  2. Chop bacon into small pieces, fry until almost crisp. Remove from pan to paper towel lined plate and set aside. Add the chopped pepper stir fry and shredded hash brown potatoes to the hot pan and cook until slightly crisp. Divide the mixture evenly between the 8 prepared muffin tins. Press into bottom and up the sides. Carefully crack one egg into each. Bake in preheated oven 10 minutes, remove from oven, top each with an 1/8 cup of shredded cheese and divide the bacon evenly over the tops. Return to oven for 3-4 minutes for over easy, longer for harder cooked eggs.

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