Breakfast Cupcakes

By weavincanuck

Ingredients

• 1 bag (30 oz) of frozen hash browns
• 2 Tablespoons of vegetable oil
• 1/2 teaspoon of salt
• 1/2 teaspoon pepper
• 6 eggs
• 2 Tablespoons of Milk
• 3/4 cup cooked crumbled bacon (I usually use the pre-cooked kind)
• 3/4 cup cheddar cheese, grated
• 1/2 cup spinach (chopped)

Details

Servings 1
Preparation time 10mins
Cooking time 58mins
Adapted from sixsistersstuff.com

Preparation

Step 1

Preheat oven to 400 degrees. Grease a muffin tin, or line with foil cupcake liners. Mix together hash browns, oil, salt, and pepper. Divide hash brown mixture between the 12 cups. Bake for 35-40 minutes or until hash browns turn golden. While they are baking, mix together eggs, milk, bacon, cheese, and spinach. Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through. Let them cool for a few minutes, and enjoy!