Totally Awesome Bacon Breakfast Cupcakes

I found this again on Facebook and thought, oh hell yeah, portable breakfast! Grab yourself a fistful of those bad boys, your travel coffee mug, keys?check, phone?check, glasses?check, by this time you've eaten the cupcakes in your hand, so you go back for another couple and while you're doing that, you set down your keys/glasses/phone and spend another 10 minutes looking for them while munching on the two cupcakes you picked up, so you have to pick up another couple, realize you're going to be late...  you're welcome.

 

1 bag (20 oz.) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons milk
1 cup crumbled crisply cooked bacon  (1 cup?! WTF?! Let 'er rip, boys and girls)
3/4 cup shredded Cheddar cheese
3 oz. Sriracha sauce

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.

 

http://slumz.boxden.com/f630/bacon-breakfast-cupcakes-1981356/

 

I'm going to experiment with making these the night before, or at least the potato cup portion, then add the eggs and bacon the morning. One hour and 15 minutes is about one hour too long for my crew to wait and I'm sooooo not getting up at 4 am to make breakfast.