Scrambled Eggs and Bacon Hashbrown Cups

• Gluten free

• Meat

  • 10 Bacon strips, cooked and crumbled

• Produce

  • 1 Hungry jack hashbrown cheesy potatoes

• Refrigerated

  • 6 Eggs

• Dairy

  • 1 Cheese
  • 1/2 cup Milk

Found on 7onashoestring.com

Description

Ingredients

• Hungry Jack Hashbrown Cheesy Potatoes
• 6 eggs
• ½ cup milk
• 10 bacon strips, cooked and crumbled
• shredded cheese

Directions

• Cook Hungry Jack Hashbrown Cheesy Potatoes according to carton instructions.
• Preheat the oven to 400°
• Divide potatoes equally into greased muffin pan. Press into bottom and up sides to form cups.
• Bake 10-15 minutes until golden brown.
• Cook bacon strips to desired crispness; then crumble and set aside.
• Whisk eggs and milk in a large non-stick skillet. Cook until thickened and the eggs are well scrambled.
• Add bacon and ½ cup of cheese into skillet and combine.
• Once the hashbrowns are ready, spoon scrambled eggs and bacon mixture evenly into each cup.
• Add more cheese or bacon bits to top of each cup to suit your taste.