Average Rating: 4.692307TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 1 dozen.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 shredded cheddar-Monterey Jack cheese, divided
Instructions
- 1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.
- 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 and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
- 3. Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts
1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
