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Egg Cupcakes
September 30, 2019

I modified this recipe a little to fit the ingredients I had at home already. I used sausage instead of bacon and/or ham and I really wanted potatoes in it, so I added 1.5 cups shredded hash browns (thawed just enough so they wouldn’t stick together in frozen clumps). I also needed to add two more eggs to fill all 12 muffin cups, but maybe I didn’t put in enough sausage. Had to bake about 30-40 mins probably because of the partially frozen hash browns. If you make my modifications, you may want to spray the paper muffin liners because it was a little hard to get the egg out. Even with my modifications, turned out amazingly! Definitely a keeper!

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