Bacon Breakfast Cupcakes

INGREDIENTS 1 bag (20 oz) refrigerated shredded hash brown potatoes 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 6 eggs 2 tablespoons milk 3/4 cup crumbled crisply cooked bacon 3/4 cup shredded Cheddar cheese (3 oz) Sriracha sauce

Step 1: Gather up the good stuff. Hash brown potatoes, eggs, Cheddar cheese…and of course crispy, smoky bacon. Step 2: Mix the taters with some oil, salt and pepper. Press it all into muffin cups lined with greased foil liners. Bake the hash browns ’til they live up to their name (ya know…’til they’re brown). That’ll take 45 to 55 minutes. Step 3: Meanwhile, whisk together eggs and milk. Stir in shredded Cheddar and some crumbled bacon.

Step 4: Firmly press the baked hash browns with a ¼-cup measuring cup or a large spoon. This makes more room for the egg, bacon and cheese layer. Step 5: Add the egg mixture over the potato layer. Startin’ to get how this is gonna happen? Step 6: Bake until the egg layer is set and a knife inserted into it comes out clean. Step 7: There you have it — breakfast in a cupcake. And you saw it all here. Serve ‘em up with a generous squeeze of Sriracha sauce, if you’re up for it!