Bacon Breakfast Cups

Bacon Breakfast Cups
Bacon Breakfast Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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