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.
Serving12
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: 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