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Breakfast Cupcakes

You have probably already heard this, but I am not a breakfast person.  So when I make breakfast it shocks my family!!  They are wondering what is really going on, what the special occasion might be. They absolutely loved this one and it makes a great freezer meal for easy good breakfasts.
Breakfast Cupcakes
from Betty Crocker
1 bag (20-26 oz) bag of shredded hash brown potatoes (thawed)
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 Tablespoons milk
3/4 cup diced ham, cooked sausage or crispy cooked bacon pieces
3/4 cup shredded cheddar cheese

Heat oven to 400 degrees.
Place a foil liner in each of the 12 regular sized muffin cups.  Spray with cooking spray.
In a large bowl mix the potatoes, oil, salt and pepper.  Divide evenly among cups and press lightly.
Bake 45-55 minutes or until golden brown.

In a medium bowl, beat the eggs and milk.  I added a dash of pepper.   Then stir in your choice of meat and the cheese.  Firmly press the potatoes in the muffin cups with the bottom of a 1/4 cup measuring cup.  Top each with about 1/4 cup of the egg mixture.
Bake 13-16 minutes or until a knife inserted in the cent of the egg comes out clean.
 Cool 5 minutes and serve or freeze.

I made a double batch and froze half of them!
Will be making more!!
Enjoy!


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