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Hash Brown & Bacon Egg Cups

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Ingredients:

20 oz Simply Potato Hash Browns
1 Cup Cheddar Cheese, shredded
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Paprika
1/4 Tsp Cayenne Pepper
8 Large Eggs
2 Tbsp Milk
4 Slices Bacon, cooked and crumbled
Fresh Parsley, chopped, for garnish

Directions:

  1. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray and lay out the strips of bacon. Bake for 12-15 minutes, or until desired crispness is reached. Remove from the oven and let cool. Once cooled, chop into small pieces. Set aside.
  2. Increase the oven temperature to 450 degrees. Spray a standard sized muffin tin with baking spray and set aside.
  3. In a large mixing bowl, combine the hash browns, ½ cup cheddar cheese, salt, pepper, paprika, and cayenne. Add a heaping spoonful to each muffin cup and press the mixture down to create a nest.
  4. Bake for 20 minutes. Reduce the oven temperature to 350 degrees.
  5. In a large mixing bowl, whisk together the eggs and milk. Pour the mixture into each muffin cup. The liquid should be slightly below the top of the muffin cup.
  6. Sprinkle the remaining cheddar cheese into each muffin cup along with the crumbled bacon. Bake for 12-15 minutes or until the eggs have set.
  7. Remove from the oven and set aside to cool slightly. Serve with fresh chopped parsley sprinkled on top.
Course: Appetizer, Breakfast, Brunch, Side, Side Dish
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