Ingredients:
1 bag (24 oz.) hash brown potatoes, thawed
2 tsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. oil
1 1/3 c. shredded cheddar cheese, divided
12 eggs
Cooked and crumbled bacon
Directions:
Preheat oven to 425 degrees. Mix together potatoes, salt, pepper, oil and 1/3 c. shredded cheese. Put them in a well greased muffin tin and make a well in the center.
Bake for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
Lower the oven to 350 degrees. Crack a small/medium egg into the center of each "nest". Top with bacon and the rest of the cheese.
Bake for 13-16 minutes. Gently slide a knife along the edges, and gently pull up with a fork. Serve warm.
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