Saturday, December 6, 2014

12 Days of Christmas - Egg and Bacon Cups

“Six Geese a-Laying” – Egg and Bacon Cups

· 1 (20-ounce) bag shredded frozen hash browns, thawed
· 2 tablespoons vegetable oil
· Salt and pepper, to taste
· 6 eggs
· 2 tablespoons milk
· ¾ cup shredded cheddar cheese
· ¾ cup cooked and crumbled bacon

1. Preheat oven to 400 degrees.
2. Line a 12-cup regular size muffin pan with foil liners and spray generously with cooking spray.
3. In a large bowl, combine the hash browns, oil, salt and pepper. Fill each muffin cup with hash brown mixture and cook for 30 minutes.
4. Mix eggs, milk, cheese and bacon together. Press the hash browns down firmly in each muffin cup and pour about ¼ cup of egg mixture in each one. Cook for an additional 13-15 minutes or until the center is set.
5. Let cool for 5 minutes before serving.

Would be great with a little bit of salsa!

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