Bacon Breakfast Cupcakes
By robynwatson
In a world of exotic baked goods, these take the cake: cupcakes made with all your fave breakfast ingredients
1 Picture
Ingredients
- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 2 tablespoons milk
- 3/4 cup crumbled crisply cooked bacon
- 3/4 cup shredded Cheddar cheese
Details
Servings 12
Level of difficulty Easy
Preparation time 15mins
Cooking time 90mins
Cost Average budget
Preparation
Step 1
Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
Step 2
In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
Step 3
Bake 45 to 55 minutes or until golden brown.
Step 4
In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
Step 5
Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.
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