Bacon Breakfast Cups
By khojnicki
Ingredients
- 18 turkey bacon strips, cut in half
- 1 c frozen shredded hash brown potatoes
- 2 eggs
- 2 tsp milk
- Salt and pepper
- 2 tsp butter
- 1/4 c shredded mexican cheese blend
- Chopped green onion and fresh parsley
Details
Preparation
Step 1
Preheat oven to 375 degrees F. Line 12 alternating cups in a mini muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3" strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 mins or until bacon is crisp.
Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
Transfer bacon cups to a baking sheet. Remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 inches from heat, 4-5 mins or until cheese is melted. Sprinkle with green onion and parsley.
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