Bacon Breakfast Cupcakes

By dddavis59

Recipe by Start Happy

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 (3 ounces)
• Sriracha sauce

Preparation

Step 1

1
Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.

2
In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.

3
Bake 45 to 55 minutes or until golden brown.

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.

5
Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.