Bacon Breakfast Cupcakes

Name: Bacon Breakfast Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 177 milliliters crumbled crisply cooked bacon; 6 eggs; 567 grams bag refrigerated shredded hash brown potatoes; 2 Tbsps milk; 0 teaspoons pepper; 1 teaspoons salt; 85 grams 3/4 cup shredded Cheddar cheese; 12 servings Sriracha sauce; 2 Tbsps vegetable oil

Bacon Breakfast Cupcakes might be just the American recipe you are searching for. Watching your figure? This gluten free recipe has 128 calories, 6g of protein, and 8g of fat per serving. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up sriracha sauce, eggs, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Heat oven to 400°F.

Equipment you will use

Oven

Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Aluminum Foil

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

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Salt And Pepper

Potato

Cooking Oil

Equipment you will use

Bowl

Bake 45 to 55 minutes or until golden brown.

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Cheese