Taste of Home
Bacon Breakfast Cups
TOTAL TIME: Prep: 30 min. Broil: 5 min.
YIELD: 6 servings.
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
Ingredients
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18 turkey bacon strips, cut in half
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1 cup frozen shredded hash brown potatoes
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2 eggs
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2 teaspoons 2% milk
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Dash each salt and pepper
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2 teaspoons butter
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1/4 cup shredded Mexican cheese blend
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Chopped green onion and fresh parsley
Directions
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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.
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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.
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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.
Nutrition Facts
2 breakfast cups: 85 calories, 7g fat (3g saturated fat), 62mg cholesterol, 331mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.
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