Course : Breakfast
Cuisine : American
Prep Time : 20 minutes
Cook Time : 30 minutes
Ingredients
- 20 ounces. Bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. Olive oil
- 1 tsp. Sea salt
- half tsp. Ground black pepper
- 2 cups Fiesta mixture cheese divided use
- 12 oz. Pkg. Rath bacon cooked and crumbled into bite-sized pieces
- 9 extra massive eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- parsley
- half of cup 2% milk or cream
Instructions
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half of every of the salt and pepper.
- Divide mixture evenly among 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at four hundred° about 10-15 minutes or till potatoes are crispy.
- Meanwhile, whisk remaining eight eggs in a massive mixing bowl.
- Add remaining 1 cup cheese, final salt and pepper, cooked bacon, pink and orange bell peppers and milk.
- Stir to mix.
- Pour egg-bacon mixture calmly over each potato muffin crust.
- Sprinkle with extra salt, pepper and parsley if favored.
- Bake an additional 10-15 minutes or until eggs are cooked thru.
- Allow desserts to chill in muffin tins about five mins before disposing of.
- Serve warm or lukewarm.