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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Scrambled Egg Hash Brown Cups Recipe

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This recipe for Scrambled Egg Hash Brown Cups is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (20 oz) refrigerated shredded hash browns
6 large eggs
1/2 cup 2% milk
1/8 tsp. salt
1 tbsp butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-monterey jack cheese, divided
Directions:
Directions:
1. Preheat the oven to 400º. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until golden brown.

2. 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 and 3/4 cup cheese. Spoon into muffin cups on top of hash browns; sprinkle with the remaining 1/2 cup of cheese.

3. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.
Number Of Servings:
Number Of Servings:
6

 

 

 

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