It's no big secret that breakfast is the most important meal of the day, and for many of us -- it's the best meal of the day, hands down. Ever since we first started dating, my husband and I have always enjoyed whipping up a delicious and fun breakfasts on the weekends, especially for holidays and family gatherings.
And if you're anything like us and want a fun and creative dish for Easter, this adorable breakfast cupcake recipe from Tablespoon is sure to be a huge crowd pleaser.
While this particular recipe calls for bacon, I'm sure you can probably alter it and add sausage, ham, or just go with veggies and cheese if you're catering to any non-meat lovers.
Whatever you choose to throw in, these easy breakfast cupcakes are sure to generate plenty of smiles (and full bellies) on Easter morning.
Bacon Breakfast Cupcakes
1 (20-oz.) bag refrigerated shredded hash browns
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk
3/4 cup crumbled freshly cooked bacon
3/4 cup shredded cheddar cheese
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.
Image via IStock