Scrambled Egg Hash Brown Cups



1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes

6 large eggs

1/2 cup 2% milk

1/8 teaspoon salt

1 tablespoon butter

10 thick-sliced bacon strips, cooked and crumbled

1-1/4 cups shredded cheddar-Monterey Jack cheese, divided


Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms 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 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.


Fat: 10g fat (5g saturated fat)
Calories: 180 calories
Sodium: 487mg sodium
Fiber: 1g fiber)
Carbohydrate: 11g carbohydrate (1g sugars
Cholesterol: 113mg cholesterol
Protein: 10g protein.