Breakfast cupcakes

Breakfast Cupcakes

These are like mini frittatas!  Perfect combination of hash browns, bacon, eggs, and cheese!  One of my favorite breakfasts!  And great for on the go or little toddlers. 

Ingredients:
1 bag (20 oz) shredded hash brown potatoes (thawed)
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 cheese (we like Colby jack or pepper jack or a combo)

Directions:
Heat oven to 400*F. Place foil cupcake liner in each of 12 regular size muffin cups.  Spray with cooking spray.  In a large bowl, mix potatoes, oil, salt and pepper.  Divide evenly among cups and press lightly.  Bake 45-55 minutes until golden brown.
In medium bowl, beat eggs and milk.  Stir in bacon and cheese.  Firmly press potatoes in muffin cups.  Top each with slightly less than 1/4 cup egg mixture.  Bake 13-16 minutes or until knife inserted in center of egg comes out clean.  Cool 5 minutes.  Serve with salsa if desired. 


By: Betty Crocker