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.

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Prep Time 15 min
Total Time 1 hr 30 min
Servings 12

Ingredients

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

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Directions

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.