Thursday, May 15, 2014

Breakfast Cupcakes

Ingredients:1 bag (30 oz) of frozen hash browns
2 Tablespoons of vegetable oil
1/2 teaspoon of salt
1/2 teaspoon pepper
6 eggs
2 Tablespoons of Milk
3/4 cup cooked crumbled bacon (I usually use the pre-cooked kind)
3/4 cup cheddar cheese, grated
1/2 cup spinach (chopped)
Directions:Preheat oven to 400 degrees. Grease a muffin tin, or line with foil cupcake liners. Mix together hash browns, oil, salt, and pepper. Divide hash brown mixture between the 12 cups. Bake for 35-40 minutes or until hash browns turn golden. While they are baking, mix together eggs, milk, bacon, cheese, and spinach. Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through. Let them cool for a few minutes, and enjoy!

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