Bacon Breakfast Cupcakes

(2)
1 reviews.
  • 15 min prep time
  • 1 hr 30 min total time
  • 9 ingredients
  • 12 servings

Ingredients

1
bag (20 oz) 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 oz)
Sriracha sauce

Directions

  1. 1 Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  2. 2 In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  3. 3 Bake 45 to 55 minutes or until golden brown.
  4. 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. 5 Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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