Baked Breakfast Cups
INGREDIENTS
•
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
•
3/4
•
cup crumbled crisply cooked bacon
•
3/4
•
cup shredded Cheddar cheese (3 oz)
•
Sriracha sauce
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