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Bacon Breakfast Cups Recipe

Bacon Breakfast Cups Recipe

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
TOTAL TIME: Prep: 30 min. Broil: 5 min. YIELD:12 servings


  • 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.

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.

Reviews for Bacon Breakfast Cups

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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!"

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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