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

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.