Name: Breakfast Cupcakes Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 30 ounces Hashbrowns (Frozen); 2 Tablespoons Vegetable oil; ½ teaspoon salt; ½ teaspoon pepper; 6 eggs; 2 Tablespoons milk; ¾ cup bacon (cooked and crumbled); ¾ cup cheddar cheese (shredded); ½ cup spinach (chopped)

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I have always loved breakfast foods. I make “breakfast for dinner” at least once a week. It’s just so quick and simple, and everyone always loves it.

I know it’s going to be a “good mom” night when my kids love their dinner, and look forward to eating it, and that’s exactly what these breakfast cupcakes are.

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.”

If you have picky eaters, this is a recipe I highly recommend trying. My family goes crazy for these.

Sneak in extra veggies:

The other thing I love about this recipe, is how easy it is to sneak in extra veggies. If you cut them up small enough, the kids won’t even be able to taste them.

Here are a few veggies we like to sneak in to our breakfast cupcakes:

spinach
carrot shreds
zucchini
green bell peppers
red bell peppers
yellow or orange bell peppers
red onion
chives
broccoli
cauliflower
peas

Really any veggie could be snuck into this recipe, and still taste amazing. With the meat and cheese, you won’t ever be able to taste it.

What other meat would be good in this?

Have you seen the Office episode where Michael Scott burns his foot on the George Foreman Grill, because he likes to wake up to the smell of crackling bacon?

I feel him. Because there is no better breakfast meat out there. I do love sausage, but this recipe would be absolutely amazing in this recipe.

We used sausage in this recipe, but if you are looking to switch it up, here are a few other meats that would taste delicious on this grilled cheese melt:

ground turkey
turkey sausage
beef sausage
pork sausage
ham
bacon
turkey bacon
Canadian bacon

You could also make it without meat, but my husband has converted me to be a carnivore at every meal. I love the meats.

Watch how to make another yummy breakfast recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Frozen Breakfast Burritos are so easy to throw together and taste absolutely amazing. They only require a few simple ingredients, and are great for busy mornings. Watch how easy they are to make, here:

Looking for more breakfast recipes? Here are a few of our favorites:

Breakfast Cupcakes Recipe

These Breakfast Cupcakes are so easy to make and are always a family favorite. If it has the word "cupcake" in it, my kids will of course, eat it for dinner.

Prep Time 10

Cook Time 55

Total Time 1 5

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Ingredients

Equipment

Instructions

Preheat oven to 400 degrees F.
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.

Nutrition

Calories: 273 kcal · Carbohydrates: 13 g · Protein: 6 g · Fat: 22 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 104 mg · Sodium: 212 mg · Potassium: 251 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 311 IU · Vitamin C: 6 mg · Calcium: 75 mg · Iron: 1 mg

Cuisine: American

Course: Breakfast, Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Karalee says:

Would these freeze very well?

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.

Cheryl at Snaps of Ginher says:

Yum! I have the hardest time with breakfast. Fast and easy is the only way for me. This fits the bill.

~Cheryl
http://snaps-of-ginger.blogspot.com/

Savannah says:

What could I substitute the vegetable oil for?

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.

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

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!

Cyd says:

Thanks Karen. Our star rating system is not working. Hopefully we will have it fixed soon.

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!

Betty says:

I just did the same thing…did yours turn out?

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.

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.

Jackie says:

Would it be ok to use refrigerated hashbrowns instead of frozen?
Looks yummy – can’t wait to try!

Cyd says:

refrigerated hashbrowns should work fine too!

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.

Shannon says:

These look so good! It looks like a perfect recipe for brunch with friends.

Join The Discussion

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Karalee says:

Would these freeze very well?
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.
Cheryl at Snaps of Ginher says:

Yum! I have the hardest time with breakfast. Fast and easy is the only way for me. This fits the bill.

~Cheryl
http://snaps-of-ginger.blogspot.com/
Savannah says:

What could I substitute the vegetable oil for?
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.
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
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!
Cyd says:

Thanks Karen. Our star rating system is not working. Hopefully we will have it fixed soon.
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!
Betty says:

I just did the same thing…did yours turn out?
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.
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.
Jackie says:

Would it be ok to use refrigerated hashbrowns instead of frozen?
Looks yummy – can’t wait to try!
Cyd says:

refrigerated hashbrowns should work fine too!
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.
Shannon says:

These look so good! It looks like a perfect recipe for brunch with friends.