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baked hash brown egg cups with parmesan and pancetta


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Servings: 4


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Step 1

Preheat the oven to 400 degrees F. Spray four wells of a muffin tin with nonstick cooking spray.

Step 2

Add the hash browns to a bowl and season with the salt and pepper. Toss to combine. Evenly divide the mixture between the muffin wells. Pat down the mixture into the bottom, then move some of the mixture up the sides of the wells, all the way around.

Step 3

Spray lightly with the nonstick cooking spray and bake for 15-20 minutes or until golden. Remove from the oven. Turn the oven to 350 degrees F.

Step 4

One at a time, crack an egg into each well. Evenly divide the Parmesan cheese and sprinkle over each egg. Top with the cooked pancetta. Cook the eggs for another 15 minutes or until they’re firm.

Step 5

Remove from the oven, season with some black pepper and a bit more Parmesan cheese.

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