Scrambled Egg Hash Brown Cups

Name: Scrambled Egg Hash Brown Cups
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

4.6

(14)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 1

Cost: $31.80 /serving

Author : Taste of Home

Ingredients

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1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes1-1/4 cups shredded cheddar-Monterey Jack cheese, divided6 large eggs1/2 cup 2% milk1/8 teaspoon salt1 tablespoon butter10 thick-sliced bacon strips, cooked and crumbled

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Instructions

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