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

Steps

1. Heat oven to 400 degrees. Place foil liners in each of 12 regular sized muffin cups. Spray with non-stick cooking spray.
2. Mix potatoes, oil, salt and pepper in a bowl. Distribute evenly in the cups; press down lightly.
3. Bake 45 - 55 minutes or until golden brown.