Breakfast Cupcakes

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I have always loved breakfast foods!  I make "breakfast for dinner" at least once a week!  My new favorite has got to be these Breakfast Cupcakes.  They have all of my favorite breakfast foods like bacon, eggs, and hash browns all cooked together in one delicious "cupcake."

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Ingredients:
1 bag (30 oz) of frozen hash browns
2 Tablespoons of vegetable oil
1/2 teaspoon of salt
1/2 teaspoon pepper
6 eggs
2 Tablespoons of Milk
3/4 cup cooked crumbled bacon (I usually use the pre-cooked kind)
3/4 cup cheddar cheese, grated
1/2 cup spinach (chopped)

Directions:
Preheat oven to 400 degrees. Grease a muffin tin, or line with foil cupcake liners. Mix together hash browns, oil, salt, and pepper. Divide hash brown mixture between the 12 cups. Bake for 35-40 minutes or until hash browns turn golden. While they are baking, mix together eggs, milk, bacon, cheese, and spinach. Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through. Let them cool for a few minutes, and enjoy!

Here are more of our favorite breakfast recipes:
French Toast Sticks
Blackberry Cream Cheese Danish
Pumpkin Muffin Bites
Spinach Artichoke Omelette
Tropical Smoothie Recipe

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    • Cyd says:

      Hi Karalee. We have never frozen them before so we are not sure. We eat them as fast as we make them. The hashbrown part will be fine. Not sure about the egg part!

      • Annette says:

        I have flash frozen a similar recipe (store in gallon-sized freezer bag) and it freezes well. Good for those busy morning breakfasts.

  1. Cindy says:

    I’m so glad you posted your recipe, I have (2) of those small muffin tins that accomodate 24 per tin. I would take breakfast into work frequently and would always use a “wonton” as the base and fill it with the egg, cheese, bacon etc. We use alot of cilantro to give it a kick and or hot sauce, sour cream etc. Thanks from one foodie to another.

  2. Adam says:

    Depending on why you want to replace it, you could use coconut oil(for health purposes), or with softened grass fed butter(for health, and taste). Just be sure to bake them below 350(remember to adjust cooking time) to prevent the healthy fats found in grass fed butter or coconut oil from oxidizing

  3. Karen says:

    These look great, and quick, too! A great way to clean out the refrigerator, and yet make a great batch of pop-in-your mouth goodies.

    For some odd reason, the rating system shows one star based on 39 reviews. Odd.

    Going to make these tomorrow. Thank you for sharing!

  4. Jordan says:

    Is 30 oz bag of hash browns right? I just filled 12 muffin cups and still have more than half the hash browns leftover… Also should the hash browns really go to the top of each cup? In the photo it looks like they’re just a thin crust at the bottom. Help!

    • Six Sisters' Stuff says:

      Hey Betty and Jordan! The hash browns will sink down when you bake them forming a crust rather than taking up the whole tin. Then the eggs will go into any cracks and fill in all the spaces in between the hash browns. It seems like a lot while the hash browns are still uncooked, but they will shrink after baking.

  5. Kathy says:

    I didn’t see an answer about using the entire 30 oz bag of hash browns? I’m getting ready to make these for my book club tomorrow. Also do you thaw the potatoes first and can these be made a day ahead and just reheated in a low oven?

    • Cyd says:

      You may have some hashbrowns left over. If you have extra you could make more or just cook them up! :) Our hashbrowns were just slightly thawed. They should be fine making them ahead of time and then just heat through before serving! Hope this helps.

  6. Stephanie says:

    Just made these! I chickened out and didn’t use the 30 oz of has browns. I used half and used 5 more eggs to make up for the difference. Awesome recipe! I recommend using a foil or parchment wrap if your going to store them.

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