Scrambled Egg Hash Brown Cups Recipe

By jab120638

Ingredients

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
• 6 eggs
• 1/2 cup 2% milk
• 1/8 teaspoon salt
• 1 tablespoon butter
• 10 thick-sliced bacon strips, cooked and crumbled
• 1-1/4 cups (5 ounces) shredded Cheddar Jack cheese, divided

Preparation

Step 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.

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.

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