Bacon Breakfast Cupcakes

INGREDIENTS

  • 1bag (20 oz) refrìgerated shredded hash brown potatoes
  • 2tablespoons vegetable oìl
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 6eggs
  • 2tablespoons mìlk
  • 3/4cup crumbled crìsply cooked bacon
  • 3/4cup shredded Cheddar cheese (3 oz)
  • Srìracha sauce
    Bacon Breakfast Cupcakes

INSTRUCTIONS

  1. Heat oven to 400°F. Place foìl lìner ìn each of 12 regular-sìze muffìn cups. Generously spray wìth cookìng spray.
  2. ìn large bowl, mìx potatoes, oìl, salt and pepper. Dìvìde evenly among cups; press lìghtly.
  3. Bake 45 to 55 mìnutes or untìl golden brown.
  4. ìn medìum bowl, beat eggs and mìlk. Stìr ìn bacon and cheese. Fìrmly press potatoes ìn muffìn cups wìth bottom of 1/4-cup dry measurìng cup. Top each wìth slìghtly less than 1/4 cup egg mìxture.
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  7. Get full recipe >> CLICK HERE

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