Scrambled Egg Hash Brown Cups
Eggs
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 shredded cheddar-Monterey Jack cheese, divided
Directions
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.
Nutrition
Fat: 10g fat (5g saturated fat)
Calories: 180 calories
Sodium: 487mg sodium
Fiber: 1g fiber)
Carbohydrate: 11g carbohydrate (1g sugars
Cholesterol: 113mg cholesterol
Protein: 10g protein.