Bacon Breakfast Cupcakes

INGREDIENTS

1 bag (20 ounces) 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 ounces)

Sriracha  sauce

DIRECTIONS

• Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.


• In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.


• Bake 45 to 55 minutes or until golden brown.


• In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.


• Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.