Wednesday, October 17, 2012

Another Breakfast "cupcake"

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Muffin pans are the best thing in portion control in my opinion. They provide the right serving of food (I just hate cleaning the pan...but that's what my husband is there for! haha, thank God he doesn't mind!)

What you need:

-Frozen shredded potatoes
-6 eggs
-6 pieces of bacon, cooked
-Shredded Cheese of choice

Set oven to 375. Spray your pan with non stick spray.

Place a scoop full of hashbrowns into each muffin. Cook for about 15 minutes or until you see them turning brown.

Meanwhile, cook your bacon if it's not already cooked. Scramble your eggs in a bowl with salt and pepper.

Remove the hashed browns from oven, spoon egg on top of each muffin. Crumble or break the bacon into pieces, and put it on top of the eggs. Top with a small serving of cheese on top. Cook for another 10-15 minutes, depending on how done you like your eggs.

Another idea: You can put one whole egg cracked into each muffin and cook them that was as well, but this will double your egg count for the recipe.

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