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Saturday, January 14, 2017

Bacon Egg Cups

20 oz. bag shredded hash browns
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
2 Tbsp. milk
3/4 cup shredded cheese
3/4 cup cooked crumbled bacon

Preheat oven to 400 degrees.
Line a regular sized muffin pan with foil cup cake liners and spray generously with cooking spray.
In a large bowl combine the hashbrowns, oil, salt and pepper.  Fill each muffin cup with hashbrowns and cook for 30 minutes.
Mix eggs, milk, cheese and bacon together.  Press the hashbrowns down firmly in each muffin cup and pour about 1/4 cup of egg mixture in each one.  Cook for an additional 13-15 minutes or until the center is set.  Let cool 5 minutes before serving.  Serve with salsa or whatever sauce you may like.

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