Scrambled Egg Hash Brown Cups

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated Southwest-style shredded hash brown potatoes
6 eggs
1/2 c. 2% milk
1/8 tsp. salt
1 Tbsp. butter
10 thick-sliced bacon strips, cooked and crumbled
1 1/4 c. (5 oz.) shredded Cheddar Jack cheese, divided

Directions:
Preheat oven to 400 degrees.  Divide potatoes among 12 greased muffin cups; press onto bottom and up sides to form cups.  Bake 18-20 minutes or until light golden brown.

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 c. cheese.  Spoon into cups; sprinkle with remaining 1/2 c. cheese.

Bake 3-5 minutes or until cheese is melted.  Cool 5 minutes before removing from pan.

Note~ You can use leftover ham as a replacement of the bacon in this recipe.

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