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Bird's Nest Breakfast Cups: 1 24 oz. bag shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil 1/3 c shr cheddar 8-10 pcs crisp bacon, crumbled Eggs Mix hash browns, salt, pepper, oil and 1/3 c+ cheese. Divide in greased muffin tin. Bake at 425 for 15-18 min. Remove and lower temp to 350. Crack egg in each cup. Top with bacon and cheese. Bake at 350 for 13-16 minutes.

Bacon and Egg Toast Cups - Oven at 400 degrees. Cut circles out of bread about 3 in diameter. Take bread circles and press into muffin pan. Heat skillet and book bacon partially. Shape bacon into toast cups and fill with 1 Tbs shredded cheese. Place in oven for 5 min. Remove and crake egg, separate most of egg white. Drop eggs into the cups and sprinkile with salt & pepper. Cook another 10 min.

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