Bacon Breakfast Cups

My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless.

Ingreadient

• 18 turkey bacon strips, cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 teaspoons 2% milk
• Dash each salt and pepper
• 2 teaspoons butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

Step by step

1. Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
2. Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
3. Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.