Bacon and Hashbrown Potato Breakfast Cupcakes
Description
Everyone can enjoy their own individual breakfast on the go with these cupcakes. Full of hashbrown potatoes, eggs, cheese and bacon, they will love these delicious bites for breakfast or anytime, for that matter.
Ingredients
20 oz. bag refrigerated hashbrown potatoes, shredded
2 T. olive or vegetable oil
1/2 t. salt
1/4 t. freshly ground black pepper
6 eggs
2 T. milk
3/4 c. cooked bacon, crisp and crumbled
3/4 c. shredded Cheddar cheese, your choice of mildness
hot sauce, optional
Directions
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Heat oven to 400 degrees. Place foil liners in each of 12 regular sized muffin cups. Spray with non-stick cooking spray.
Mix potatoes, oil, salt and pepper in a bowl. Distribute evenly in the cups; press down lightly.
Bake 45 - 55 minutes or until golden brown.
Beat eggs and milk in a medium bowl and then stir in the bacon and cheese.
Firmly press down the potatoes in the muffin cups with the bottom of 1/4 cup dry measuring cup. Top each with a little less than 1/4 cup of the egg mixture.
Bake 13 - 16 minutes or until a knife inserted in the center of the egg mixture comes out clean.
Cool 5 minutes.
Serve with sauce, if desired.
Makes 12