MENU
  • Print
    8K
  • Save
    7K
  • Pinterest
    2K
  • Email
    830
  • Facebook
    450

Bacon Breakfast Cupcakes

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

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

  • If you don't have Sriracha sauce, serve with your favorite hot sauce or ketchup.
  • Get a head start by cooking the bacon and shredding the cheese the night before.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
90
% Daily Value
Total Fat
9g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
450mg
19%
Potassium
340mg
10%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
7%
Sugars
1g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!

    Cupcakes for breakfast? Absolutely, when they’re these savory ones with all your fave breakfast goodies tucked inside!

    These Bacon Breakfast Cupcakes are totally legit for morning munching. Check it out: eggs, hash browns, cheese and even bacon make these like no cupcakes you’ve ever had before.

    Here’s how to make these luscious little hand-held morning jewels:

    Gather up the good stuff. Hash brown potatoes, eggs, Cheddar cheese…and of course crispy, smoky bacon.

    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. Startin’ to get how this is gonna happen?

    Bake until the egg layer is set and a knife inserted into it comes out clean.

    There you have it -- breakfast in a cupcake. And you saw it all here. Serve ‘em up with a generous squeeze of Sriracha sauce, if you’re up for it!

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment