Bacon-Wrapped Breakfast Cups

post written by my husband chris for #manmonday. 
{the OTHER techy/nerdy/foodie in the house.}
 
I. love. breakfast. I’m pretty sure it’s my favorite meal of the day. Unfortunately I’m usually running out of the house at an obscenely early hour and all I have time for is a protein shake and granola bar. Not exactly the breakfast of champions. This weekend I was determined to make a breakfast that was complete, delicious, and readily available in the morning.

Bacon Wrapped Breakfast Cups

Ingredients:

8 eggs – beaten

Half small can of diced green chiles

1 cup cooked hash browns

1 package of thick cut Bacon

1 Green onion – chopped

¼ Yellow onion – finely chopped

1 tsp Salt

1 tsp Pepper

Shredded Cheese

Regular size cupcake pan

Directions:

1.      Beat eggs in a large bowl

2.      Cook hashbrowns but do not make them crispy brown. (We use the ‘just add hot water’ hashbrowns that come in a box)

3.      Cook bacon completely but don’t make them crispy. They need to be able to wrap around the inside of the cupcake pan. Chop 1-2 strips into small bits.

4.      Add the hashbrowns, diced green chiles, salt and pepper, small bacon bits, a handful of cheese, and finely chopped yellow onion to the beaten eggs and mix thoroughly.

5.      Line the inside walls of the cupcake pan with the cooked bacon

6.      Scoop the egg mixture into the bacon lined cups and fill to the top.

7.      Cook at 375 degrees for approximately 15-18 minutes.

8.      Remove pan from oven and garnish with shredded cheese and green onion

9.      Remove breakfast cups from the pan while still warm. If you let them cool in the pan, they are a little more difficult to remove.

Makes 8 breakfast cups.