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Sunday, April 14, 2013

Big Bacon Breakfast Cups ala ~DKBB~

This makes a perfect Sunday breakfast or brunch entree.

Big Bacon Breakfast Cups ala ~DKBB~
(original recipe by Karen Burkett in the April/May 2013
edition of Taste of Home magazine)

6 to 12 slices of thick-sliced pepper bacon, cut in half
1 ½ cups frozen shredded hash brown potatoes
3 eggs
3 tsp. milk
Dash salt and pepper
3 tsp. butter
Shredded pepper jack cheese
Chopped green onion and fresh parsley (optional)
  • Preheat oven to 375° F.
  • In large 6-cup muffin ban, line muffin cups with bacon pieces, criss-crossing them in each cup.
  • Loosely crumble pieces of tin foil (4 inch strips) and place 1 each in bacon-filled cups to keep bacon from sliding.
  • Bake 15 to 20 minutes (the longer you cook it, the crisper the bacon will be).
  • While bacon is cooking, cook potatoes according to package directions.
  • In a small bowl, whisk eggs, milk, salt, and pepper.
  • In a small skillet, melt butter over medium heat and pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
  • When the bacon cups are done, transfer* them to a backing sheet; remove foil from each cup.
  • Spoon hash browns into each cup; spoon egg mixture on top of hash browns; sprinkle cheese on top of each cup.
  • Broil the full cups for 3 to 5 minutes (until cheese is melted).
  • Top each cup with chopped green onions and fresh parsley, if desired.
*You can leave the bacon cups in the muffin pan, fill them, and broil them, but the result will be a bit greasier than if you remove the bacon cups from the muffin pan and place them on a baking sheet to complete.

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