Today we bring you a culinary twist on an old idea ~ breakfast cupcakes. This summer at Sunset Beach, lDd got up early our first morning. I wandered into the kitchen to discover
her fixing a feast with breakfast cupcakes as the main attraction. Ordinarily our breakfasts are catered by Shredded Wheat, so this was an unusual occurrence. lDd was so excited she practically whistled I Love Beach Music while she worked. The noteworthy ingredient to these cakes (other than the now-acceptable bacon) are the
Culinary Parchment Lotus Cups. They really chic-up the presentation and making the cupcakes even more tempting. The base of the cupcake is shredded hash brown potatoes, and the remaining hearty ingredients are eggs, milk and cheese.
This dressed up breakfast will fit the bill in so many situations. In addition to enjoying them on weekend getaways with friends, breakfast cupcakes might just be mom’s solution for a healthy breakfast that her kids can eat on the way to school. Now that tailgate season is upon us, these would make a hearty addition to any gated affair.
bacon breakfast cupcakes served with blueberry scones and fresh fruit
Don’t you just love a versatile treat?
September 5, 2014
- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- 2 T vegetable oil
- ½ t salt
- ¼ t pepper
- 6 eggs
- 2 T milk
- ¾ cup crumbled crisp cooked bacon
- ¾ cup shredded cheddar cheese (3 ounces)
- Heat oven to 400°F.
- Line each of 12 regular-size muffin cups with cupcake liner of choice then generously spray them with cooking spray.
- In a large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups and press mixture down lightly.
- Bake for 45 to 55 minutes or until golden brown. Remove from oven.
- In a medium bowl, beat eggs and milk. Stir in bacon and cheese. Re-press potatoes firmly down in muffin cups using the bottom of a ¼-cup dry measuring cup. Then fill each cup with slightly less than ¼ cup egg mixture.
- Bake for 13 to 16 minutes or until knife inserted in center of egg comes out clean.
- Cool 5 minutes before serving.