Bacon Breakfast Cupcakes

By Sharon T

Recipe by Tablespoons
Add green onions, also for a change add bell pepper, broccoli or artichoke hearts.
Cal 190, TF 9, Sat 3.5, Carb 17, Fib 1, Sugar 1, Pro 8

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

Details

Servings 12
Cooking time 90mins
Adapted from tablespoon.com

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.