Scrambled Egg Hash Brown Cups Recipe Recipe

12

Ingredients

1 1 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 6 6 eggs
1/2 1/2 2% cup 2% milk
1/8 1/8 1/8 teaspoon salt
1 1 1 tablespoon butter
10 10 10 thick-sliced bacon strips, cooked and crumbled
1-1/4 1-1/4 1-1/4 cups (5 ounces) shredded Cheddar Jack cheese, divided
1 1 to 400°. 12 to 18-20 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
3 3 3-5 5 1 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Yield: 1 dozen.

Preparation

Step 1

1.
Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.

2.
Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

3.
Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.
Yield: 1 dozen.