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Breakfast Cupcakes
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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 Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: Breakfast Cupcakes, easy breakfast recipe, Easy dinner recipe
Servings: 12
Calories: 273kcal

Equipment

  • Muffin Tin
  • Medium Mixing Bowl

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

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