Ingredients
Instructions
| 20 oz refrigerated Shredded Hash Brown Potatoes |
| 2 tbsp Vegetable Oil |
| 1/2 tsp Salt |
| 1/4 tsp Pepper |
| 6 Eggs |
| 2 tbsp Milk |
| 3/4 c cooked Bacon, crispy and crumbled |
| 3/4 c Cheddar Cheese, shredded |
Preheat oven to 400 degrees. Place foil liner in each of 12 regular size muffin cups. Spray with cooking spray. In large bowl, mix potatoes, oil, salt, and pepper. Divide evenly among cups. Press lightly. Bake 45-55 min or until golden brown. In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4 cup dry measuring cup. Top each with slightly less than 1/4 cup egg mix. Bake 13-16 min or until knife inserted in center of egg comes out clean. Cool 5 min.