Scrambled Egg Hash Brown Cups

• Gluten free

• Meat

  • 10 Bacon strips, thick-sliced cooked and crumbled

• Produce

  • 1 package Southwest-style shredded hash brown potatoes, refrigerated

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/8 tsp Salt

• Dairy

  • 1/2 cup 2% milk
  • 1 tbsp Butter
  • 1 1/4 cups Cheddar-monterey jack cheese

Found on tasteofhome.com

Description

Ingredients

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
• 6 large 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-Monterey Jack cheese, divided

Directions

• Directions 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. Originally published as Scrambled Egg Hash Brown Cups in Simple & Delicious December/January 2015 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition