Savory Breakfast Cupcakes

 - by Carolyn

 

If you or your loved ones like eggs, cheese, hash browns, and bacon, you can’t go wrong with this savory breakfast in a cup, cupcakes!

Here’s what you will need:

1 bag (20 oz) 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 (3 oz)

Directions:
Pre-heat oven to 400°F.
Place a foiled 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 browned potatoes in muffin cups with bottom of 1/4-cup dry measuring cup or large spoon.  Top each with slightly less than 1/4 cup of the egg mixture.
Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes and serve.
Warm those tummies on a cold winter morning, with a savory breakfast cupcake. Enjoy!

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