Best Bacon Breakfast Cupcakes Recipes
BACON BREAKFAST CUPCAKES
In a world of exotic baked goods, these take the cake: cupcakes made from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled with spicy Sriracha sauce. The final flavor is pure breakfast, but like nothing you've ever tasted.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 1 g, TransFat 0 g
BACON BREAKFAST CUPCAKES
Steps:
- Mix the taters with some oil, salt and pepper. Press it all into muffin cups lined with greased foil liners. Bake the hash browns 'til they live up to their name (ya know 'til they're brown). That'll take 45 to 55 minutes. Meanwhile, whisk together eggs and milk. Stir in shredded Cheddar and some crumbled bacon Firmly press the baked hash browns with a ¼-cup measuring cup or a large spoon. This makes more room for the egg, bacon and cheese layer Add the egg mixture over the potato layer. Bake until the egg layer is set and a knife inserted into it comes out clean.
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