Bacon Breakfast Cupcakes

 

1

bag (20 oz) 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 oz)

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.