Name: Scrambled Egg Hash Brown Cups
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes -; 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided -; 6 large eggs -; 1/2 cup 2% milk -; 1/8 teaspoon salt -; 1 tablespoon butter -; 10 thick-sliced bacon strips, cooked and crumbled -

Ingredients for - Scrambled Egg Hash Brown Cups

1. 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes

2. 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

3. 6 large eggs

4. 1/2 cup 2% milk

5. 1/8 teaspoon salt

6. 1 tablespoon butter

7. 10 thick-sliced bacon strips, cooked and crumbled

How to cook deliciously - Scrambled Egg Hash Brown Cups

1 . Stage

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 . Stage

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. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

3 . Stage

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