I made these over the weekend for breakfast and they are fantastic so I thought I would share.
1 24 oz. bag of frozen shredded hash browns
2 tsp. salt
1 tsp. pepper
2 tabs oil
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Extra shredded cheddar
Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.