Hashbrown Breakfast Cup
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Hashbrown Breakfast Cup
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| Servings |
| 12egg cups |
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Ingredients
- 3slices bacon
- 20ounces Frozen Shredded Hashbrownsthawed fully
- 6large eggs
- 1/2cup 2% milk
- 1/4teaspoon black pepper
- 1/4teaspoon garlic powder
- 1/4teaspoon onion powder
- 1/4teaspoon salt
- 1 1/4cup reduced fat, shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Wash your hands and clean your preparation area and preheat to 400 degrees.
- Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
- In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
- In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
- Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes
