BACON BREAKFAST CUPS

Bacon Breakfast Cups image

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

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.