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Beazell's Cook Book

Breakfast Cupcakes by Kelly Riley

Recipe detail

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One bag of shredded hashbrowns
1 tsp. vegetable oil
1 tsp. Beazell's Cajun Seasoning
6 eggs, beaten
8 pieces of cooked, crumbled bacon
1 cup of cheese (your preference)

In a bowl, mix your hashbrowns, oil and Beazell's Cajun Seasoning. Spoon mixture into cupcake tin. Bake at 350 degrees for about 45 minutes or until the hashbrowns are nice and browned.

Mix your beaten eggs, crumbled bacon and cheese. Spoon this mixture on top of your browned hashbrowns. Bake for approximately 20 more minutes, until the eggs are nice and fluffy!