Lunch: Scrambled Egg Hash Brown Cups Recipe

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 (5 ounces) shredded cheddar-Monterey Jack cheese, divided

Instructions

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.
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.
Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.

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