Bacon Breakfast Cupcakes

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In a world of exotic baked goods, these take the cake: cupcakes made with all your fave breakfast ingredients

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  • 12
  • Easy
  • 15 mins
  • 90 mins
  • Average budget

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

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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