Categories: Egg Dishes

Ingredients

• 1 pkg. (20 oz.) refrigerated Southwest-style
• shredded hash brown potatoes
• 6 eggs
• 1/2 cup 2 % milk
• 1/8 tsp. salt
• 1 Tbsp. butter
• 10 thick-sliced bacon strips, cooked and
• crumbled
• 1 1/4 cups (3oz.) shredded cheddar Jack cheese, divided

Directions

1. Preheat oven to 400 degrees.
2. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups.
3. Bake 18-20 minutes or until light brown.
4. Meanwhile, in a 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. Spoon into cups, top with remaining 1/2 cup cheese.
5. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.

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