Hashbrown Breakfast Cup Recipes

24-ounce bag of shredded hash browns
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
Bacon bits or 8 to 10 pieces of cooked bacon, crumbled (or bacon bits, ham, or sausage)
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil, and 1/3 cup shredded cheese.

Grease the muffin tin.

Divide amongst the cups in your muffin tin.

Bake hash browns at 425 degrees for 15-18 minutes or until toasty.

Once they’re finished, take them out and lower the temp of the oven to 350 degrees.

Crack an egg into each of the cups. Slightly break the egg yolk.

Top with bacon and a sprinkle of extra cheese.

Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).

Slide a knife along the edges to remove from pan when cooled.