Breakfast

Bacon Egg and Hashbrown Cups is for Breakfast.

Bacon Egg and Hashbrown Cups takes several minutes to prepare.

Bacon Egg and Hashbrown Cups takes 40 minutes to cook.

Bacon Egg and Hashbrown Cups makes 1 servings.

The ingredients for Bacon Egg and Hashbrown Cups are:

For making 12 cups (nutritional info is based on 1 cup):

4 T of butter (or can use cooking spray)
12 slices of center cut bacon (do not use thick-cut)
1 1/2 c (approx.) of O'Brien Hash Brown potatoes
6 large eggs
2 oz of shredded cheddar cheese
Salt & pepper to taste

Here is how you make Bacon Egg and Hashbrown Cups:

* Preheat oven to 350 degrees.* Grease muffin tins with butter or spray with cooking spray.* Wrap one slice of bacon around the inside of each muffin cup. (Do not place bacon on the bottom of the muffin cup.)* Add 2T of O'brien hash brown potatoes to each cup.* Whisk eggs in a large bowl. Season to taste, then stir in shredded cheese.* Evenly divide the egg mixture among the 12 muffin cups.* Cook for approximately 40 minutes or until bacon is the doneness you desire.Serving Size: Makes 12 cupsNumber of Servings: 1Recipe submitted by SparkPeople user GKWYLIE.

The nutritional information for Bacon Egg and Hashbrown Cups is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 125.8

• Total Fat: 9.2 g
• Cholesterol: 112.6 mg
• Sodium: 182.9 mg
• Total Carbs: 0.4 g
• Dietary Fiber: 0.0 g
• Protein: 6.5 g