Hash Brown Egg Cups

Self-contained and mobile meals can be really handy especially when you have a huge group of people you're trying to serve and you want to make it easy for them to grab something and get out of the line.

That said, these were just ok. They could have been better if they had more flavor to them. I think upping the amount of spices in the recipe below would go a long way to helping. I'll have to try again and let you know. 

• 20 oz refrigerated hash browns
• 1 cup grated cheddar cheese, divided
• 1 tsp kosher sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp paprika
• pinch cayenne pepper
• 8 large eggs
• 2 Tbsp milk or half and half
• 4 slices cooked bacon, crumbled
• fresh parsley, chopped

Preheat the oven to 450 degrees. Generously spray a standard muffin tin with cooking spray.  In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom of the muffin tins, creating a nest. Place in oven and bake for 20 minutes. Reduce heat to 350 degrees and remove from oven.

In a medium mixing bowl, whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour onto the baked hash browns, then return to the oven and bake for another 12-15 minutes, or until set. 

Remove from the oven and allow to cool in the tins for 5 minutes before removing. Garnish with parsley, and sprinkle with salt and pepper, if needed. Serve immediately. 

Serves 6

Prep Time: 10 minutes
Total Time: 45 minutes

Recipe from lifemadesimplebakes.com