Egg Bacon Hash Brown Cups
Egg Bacon Hash Brown Cups - Cheesy hash brown and savory bacon egg cups that are an easy breakfast to eat on the go!
Ingredients
- 3 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 2 cups shredded Mexican-style four-cheese blend
- 6 large eggs
- 6 slices bacon, cooked and crumbled
- (optional) sliced green onions for garnish
Instructions
- Preheat oven to 425 ℉ and spray 12 muffin tins with cooking spray.
- In a large bowl, squeeze the thawed hash browns with paper towels to get the excess moisture out. Add the melted butter and stir together. Add salt and pepper to taste.
- Press 1/4 cup of the hash browns into each muffin tin on the bottom and partly up the sides. Bake for 18-20 minutes or until brown. Remove from oven and reduce temperature to 400℉.
- In a medium bowl, whisk together the eggs and cheese. Stir in half of the bacon. Scoop evenly into the muffin tins and top with remaining bacon. Bake for 10-15 minutes or until eggs are set. Garnish with green onions if desired. Serve warm.
Notes
FREEZING INSTRUCTIONS: Let cups cool and freeze for up to two months.