hash brown egg cups

an addition to our breakfast rotation and it makes our mornings that much better.

hash brown egg cups
makes 24

1 bag frozen shredded potatoes
1/4 cup shredded cheese (I used cheddar)
12 eggs
6 slices thick-cut bacon
1/4 cup spinach, sliced into strips
salt and pepper, to taste

Preheat oven to 425 degrees.

Cook bacon and drain on paper towels. Chop into small strips. Set aside.

Combine shredded potatoes and cheese. Season with salt and epper.

Generously spray a muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top.

Bake potato mixture in 425 degree oven for 15 minutes, or until edges are golden brown Remove from oven and let cool for 5 mins.

Crack eggs into a bowl and combine with 1/4 cup of milk, breaking up the yokes. Add spinach and salt and pepper.

Spoon egg mixture into hash brown nests, top with chopped bacon.

Return muffin pan to oven and bake at 350 degrees for about 10 minutes, until eggs are set.

When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.

Serve and enjoy!