Categories: Breakfast

Ingredients

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

Directions

1. Preheat oven to 400. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.

2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in the egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

3. Bake until the cheese is melted, 3 to 5 minutes longer. Cool 5 minutes before removing from pan.

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