Scrambled Egg Hash Brown Cups

Scrambled Egg Hash Brown Cups

from tasteofhome.com

They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Ingredients

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

Directions

  1. 1

    Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.

  2. 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. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

  3. 3

    Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.