Breakfast Cupcakes

By irvingd

Ingredients

• 1 bag (30oz) frozen hash browns
• 2 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 eggs
• 2 Tbsp milk
• 3/4 cup cooked crumbled bacon
• 3/4 cup cheddar cheese-grated
• 1/2 cup spinach chopped

Preparation

Step 1

Preheat oven to 400. Grease a muffin tin or line with foil cupcake liners.
Mix together hash browns, oil, salt and pepper.
Divide hash brown mixture between the 12 cups.
Bake 35-40 minutes or until hash browns turn golden.
While they are baking, mix together eggs, milk, bacon, cheese, and spinach.
Divide and pour evenly over cooked hash browns.
Bake for 10-13 minutes or until eggs are fluffy and cooked through.
Let them cool for a few minutes and enjoy.