Breakfast Cupcakes

Lonna Weidemann


These were great for the cabin because you can bake and freeze, then just reheat and add the egg when you are ready to eat them.


★★★★★ 1 vote

20 Min
25 Min


  • 1 bag(s)
    hasbrowns 20 oz shredded
  • 2
  • 4 Tbsp
  • 1 small
    sweet onion
  • 1/2 tube(s)
    jimmy dean sausage cooked and crumble or bite sized pieces
  • 5 slice
    bacon cooked and crumbled
  • 10
    eggs to scramble while the above is cooking

How to Make Breakfast Cupcakes


  1. Mix all ingredients. Put in a cupcake pan (greased) or cupcake liner in pan. Pat it in bringing mix up the sides and a well in the center to fill with the eggs.
  2. Bake at 400 for 25 minutes. While baking scramble 1 dozen eggs. At about 20 or 25 minutes, add the scrambled eggs to the center to heaping. Top with a little cheese if you like and reheat 5 minutes.
  3. Serve with sour cream or salsa, or both.

Printable Recipe Card

About Breakfast Cupcakes

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American

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