| Cook Time | 16 minutes |
| Servings | muffins |
Ingredients
- 1 bag Shredded Hashbrown Potatoes
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 Eggs
- 2 tablespoons Milk
- 3/4 cup Bacon cooked crisp and crumbled
- 3/4 cup Cheddar Cheese shredded
Ingredients
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Instructions
- Heat oven to 200 degress C. Place foil liner in each of 12 regular-size muffin cups. Gererously spray each with cooking spray.
- In a large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups, press lightly.
- In a medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4 cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
- Bake 13-16 minutes or until knife inserted in centre of egg comes out clean. Cool 5 minutes. Serve with sauce.
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