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BREAKFAST - scrambled eggs hash brown cups
Nb persons: 12
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| TOTAL TIME: Prep: 10 min. Bake: 25 min.YIELD:12 servings Ingredients | |
| 1 package (20 ounces) | refrigerated Southwest-style shredded hash brown potatoes |
| 6 | 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 (5 ounces) | shredded Cheddar Jack cheese, divided |
Directions
1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
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 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Yield: 1 dozen.
Read more: http://www.tasteofhome.com/recipes/scrambled-egg-hash-brown-cups#ixzz3YEElDVdZ
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