Bacon Breakfast Cups Recipe

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Bacon Breakfast Cups Recipe
Bacon Breakfast Cups Recipe photo by Taste of Home
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Bacon Breakfast Cups Recipe

Read Reviews
4 3 3
Publisher Photo
My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. — Karen Burkett, Reseda, California
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 18 turkey bacon strips, cut in half
  • 1 cup frozen shredded hash brown potatoes
  • 2 eggs
  • 2 teaspoons 2% milk
  • Dash each salt and pepper
  • 2 teaspoons butter
  • 1/4 cup shredded Mexican cheese blend
  • Chopped green onion and fresh parsley

Directions

Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.
Originally published as Bacon Breakfast Cups in Taste of Home April/May 2013

Nutritional Facts

2 breakfast cups: 85 calories, 7g fat (3g saturated fat), 62mg cholesterol, 331mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 18 turkey bacon strips, cut in half
  • 1 cup frozen shredded hash brown potatoes
  • 2 eggs
  • 2 teaspoons 2% milk
  • Dash each salt and pepper
  • 2 teaspoons butter
  • 1/4 cup shredded Mexican cheese blend
  • Chopped green onion and fresh parsley
  1. Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
  2. Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
  3. Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.
Originally published as Bacon Breakfast Cups in Taste of Home April/May 2013

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Reviews forBacon Breakfast Cups

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MY REVIEW
pajamaangel User ID: 1603339 250278
Reviewed Jul. 10, 2016

"I absolutely love the presentation of this dish, but the taste is just so-so. It needs a lot more seasoning in both the hashbrowns and the eggs for it to be higher rated. It is a very cute brunch buffet idea!"

MY REVIEW
vbag User ID: 1135425 184413
Reviewed Oct. 31, 2013

"I love the size and the idea of this recipe; however, I used deer sausage instead of bacon. I just crumbled up the sausage as I was browning it. I also used fresh yard eggs from my prolific hens. Delicious!"

MY REVIEW
waver User ID: 7000584 127532
Reviewed Sep. 5, 2013

"Took them to a bible study and everyone loved them. They all were gone, but 3. Perfect size and tasted amazing. Definitely going to make again."

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