Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Servings: 12

Ingredients

20 ounces hash browns, thawed

Egg Filling:

8 large eggs

1 tsp kosher salt

1/4 tsp ground black

1/2 cup sharp cheddar cheese

4 slices bacon, cooked and crumbled

For Serving:

Chives or Parsley

Hot Sauce

Instructions

  1. Preheat the oven to 400°F.
  2. Spray a muffin tin with non-stick spray and set aside. Prepare ingredients.
  3. Fill each cup about 2/3 of the way full with the hash browns and press the sides in, so the bottom and sides are covered. Bake for 20 minutes, or until the edges are golden brown.
  4. In a bowl, whisk together eggs, salt and pepper. Stir in cheese.
  5. Turn oven down to 350°F. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. Then sprinkle the bacon on top.
  6. Bake for 12-15 minutes or until the eggs are set. Remove from oven and top with chives or parsley. Drizzle with hot sauce, if desired.

Notes

Variations:

• Instead of whisking the eggs, add a cracked egg to each cup.

• Sauté onions, bell peppers and mushrooms and add to the egg mixture.

Storage: Store in a refrigerator for up to 4 days.