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Bacon Breakfast Cups

 Bacon Breakfast Cups
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
12 ServingsPrep: 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.

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Bacon Breakfast Cups (continued)

Nutritional Facts: 2 breakfast cups equals 85 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 331 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.