Ingredients
1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes1-1/4 cups shredded cheddar-Monterey Jack cheese, divided6 large eggs1/2 cup 2% milk1/8 teaspoon salt1 tablespoon butter10 thick-sliced bacon strips, cooked and crumbled
Preparation
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.
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.
Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
