Breakfast Cupcakes

This recipe is an excellent idea for parents to feed a bunch of mouths. It's quick, easy, and super simple. It doesn't call for a lot of ingredients and is packed with protein. The only ingredients I replaced was the bacon for turkey bacon and skim milk for whole milk. The cohesive tastes in these breakfast cupcakes are rather explosive. Definitely something kids and/or adults will enjoy. Looking through the directions, I only made one change and that was setting the oven to 350 and baking them at five minute intervals rotating the pan to bake them all equally. I used the smallest cupcake pan size so they are bite sized pieces.  Use tin foil cupcake wrappers instead of paper because it wont stick to the sides. When you pack the hash brown in, make sure you pack it tight. You can actually brush the outer hash brown in vegetable oil to make it crispier. Serve, and ENJOY!

 

 

Meat

3/4 cup

Crisply cooked bacon

Produce

1 bag

Hash brown potatoes, refrigerated

Refrigerated

6

Eggs

Condiments

1	Sriracha sauce

Baking & Spices

1/4 tsp	Pepper
1/2 tsp	Salt

Oils & Vinegars

2 tbsp

Vegetable oil

Dairy

3/4 cup	Cheddar cheese
2 tbsp	Milk