Bacon Breakfast Cups

Name: Bacon Breakfast Cups
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

8 ingredients

4 steps

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

Directions

1

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.
2

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.
3

Transfer bacon cups to a
4

; 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.