Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.
Ingredients
- cooking spray
- 3 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups shredded Mexican-style four-cheese blend
- 6 large eggs, lightly beaten
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon crushed red pepper (optional)
- 6 slicesbacon, crisp-cooked and chopped
- chopped fresh chives, for garnish
Directions
Step 1: Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.
Step 2: Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible. Stir together hash browns, melted butter, salt, and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup. Bake in the preheated oven until lightly browned, 18 to 20 minutes.
Step 3: Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
Step 4: Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.
