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These Bacon Breakfast Cupcakes are totally legit for morning munching. Check it out: eggs, hash browns, cheese and even bacon make these like no cupcakes you’ve ever had before.
Ingredients
- 1bag (20 oz) refrigerated shredded hash brown potatoes
- 2tablespoons vegetable oil
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 6eggs
- 2tablespoons milk
- 3/4cup crumbled crisply cooked bacon
- 3/4cup shredded Cheddar cheese (3 oz)
- Sriracha sauce
Steps
- Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
- In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
- Bake 45 to 55 minutes or until golden brown.
- 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.
- Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.
