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@jwalter11

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Breakfast Cupcakes

INGREDIENTS

1 bag (20 ounces) refrigerated shredded hash brown potatoes2 tablespoons vegetable oil1/2 teaspoon salt1/4 teaspoon pepper6 eggs2 tablespoons milk3/4 cup crumbled crisply cooked bacon3/4 cup shredded Cheddar cheese (3 ounces)Sriracha sauce

DIRECTIONS
  • Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  • In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  • Bake 45 to 55 minutes or until golden brown.
  • 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.
  • Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.
Source: tablespoon.com
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