Friday, September 13, 2013

Hearty Breakfast Cupcakes

Breakfast Cupcakes: loaded w eggs, hash browns, cheese  smoky bacon. perfect for large groups.


·         1 bag (20 ounces) 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 ounces)
·         Sriracha sauce


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.


  1. This is for how many cupcakes? :)

  2. Yeah I've taken them to work for breakfast the next day on several occasions and they still taste great.

  3. do you think they're freezable to reheat on the go?

  4. These are FABULOUS, thanks for the recipe. We make them ahead of time, pop them in a freezer ziploc, and pull them out of the freezer as we need them. 2 or 3 is a nice hearty breakfast and I love that they are grab and go. :)

  5. Either this recipe needs help with the instructions or my computer is haywire.
    The recipe says in plain english 12.
    Thanks it looks great!