- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- 2 T vegetable oil
- ½ t salt
- ¼ t pepper
- 6 eggs
- 2 T milk
- ¾ cup crumbled crisp cooked bacon
- ¾ cup shredded cheddar cheese (3 ounces)
Heat oven to 400°F.
Line each of 12 regular-size muffin cups with cupcake liner of choice then generously spray them with cooking spray.
In a large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups and press mixture down lightly.
Bake for 45 to 55 minutes or until golden brown. Remove from oven.
In a medium bowl, beat eggs and milk. Stir in bacon and cheese. Re-press potatoes firmly down in muffin cups using the bottom of a ¼-cup dry measuring cup. Then fill each cup with slightly less than ¼ cup egg mixture.
Bake for 13 to 16 minutes or until knife inserted in center of egg comes out clean.
Cool 5 minutes before serving.