Categories: Breakfast Dishes

Ingredients

• 18 turkey bacon strips. cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 tsp, 2% milk
• Dash each salt and pepper
• 2 tsp. butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

Directions

1. Preheat oven to 375 degrees. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-inch strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15 to 20 minutes or until bacon is crisp.

2. Meanwhile., cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.

3. Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3 to 4 inches from heat 3 to 5 minutes or until chew is melted. Sprinkle with green onion and parsley

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