_Sipping my morning coffee while typing this_
Y’all, let me tell you about these breakfast munchies that’ll have your taste buds doing the happy dance! I stumbled upon this recipe during one of my late-night Pinterest scrolling sessions, and honey, it’s been a game-changer in my household.
Picture this: Crispy hash brown cups filled with perfectly cooked eggs, crispy bacon bits, melted cheese, and topped with fresh avocado and a drizzle of sriracha sauce. I know, right? Your mouth is probably watering already! 😋
Here’s what you’ll need (serves 4):
– 4 medium potatoes, shredded
– 6 large eggs
– 8 bacon strips, crumbled
– 1 cup shredded cheddar cheese
– 1 ripe avocado
– Sriracha sauce (optional, but like, why wouldn’t you?)
– Salt and pepper to taste
– Cooking spray
Let me walk you through this heavenly creation:
1. First things first, preheat that oven to 375°F. Trust me, temperature matters!
1. Grate those potatoes (I use my food processor because ain’t nobody got time for hand-grating). Squeeze out ALL the moisture using a clean kitchen towel – this is crucial for crispiness, ladies!
1. Season your shredded potatoes with salt and pepper. Don’t be shy with the seasoning!
Hey, before we continue – if you’re loving this recipe so far, make sure to follow me on Newsbreak for daily recipes that’ll make your kitchen the favorite spot in the house!
1. Spray your muffin tin with cooking spray and press the potato mixture into each cup, creating a nest. Make sure to press up the sides!
1. Bake these babies for about 20-25 minutes until golden brown and crispy.
1. While your potato nests are getting crispy, cook and crumble your bacon. (Pro tip: save some bacon grease for extra flavor!)
1. Once your potato nests are golden, crack an egg into each cup, sprinkle with bacon bits and cheese.
1. Back in the oven for 12-15 minutes, depending on how runny you like your yolks.
1. Top with diced avocado and a drizzle of sriracha sauce.
And voilà! You’ve just created breakfast magic! The combination of textures and flavors is absolutely _chef’s kiss_. The crispy potato cups with the creamy egg yolk is literally what breakfast dreams are made of.
Listen, I’ve made this for everything from lazy Sunday brunches to impressing my mother-in-law (and we all know how that goes 😉). It’s always a hit!
Don’t forget to drop a comment below and let me know how these turned out for you! Did you add your own twist? I’d love to hear about it! And remember to follow me on Newsbreak for more mouthwatering recipes that’ll have your family and friends begging for seconds.
Now, if you’ll excuse me, writing this has made me hungry, and I’ve got some breakfast munchies to attend to! 💁♀️✨
