Wednesday, January 9, 2013

YUMMY! Bacon Breakfast Cupcakes

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 {Or Substitute hot sauce or ketchup}

1} Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.

2} In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.

3} Bake 45 to 55 minutes or until golden brown.

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} Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.

No comments:

Post a Comment