Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.
Ingredients
- cooking spray:
- frozen shredded hash brown potatoes: 3 cups (thawed)
- butter: 3 Tbsp (melted)
- salt: 0.125 tsp
- black pepper: 0.125 tsp (freshly ground)
- Mexican-style four-cheese blend: 2 cups (shredded)
- eggs, lightly: 6 piece (beaten)
- red bell pepper: 0.25 cup (chopped)
- red pepper: 0.25 tsp (crushed, optional)
- slices bacon, crisp-cooked and: 6 piece (chopped)
- fresh chives: (for garnish, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.
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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.
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Bake in the preheated oven until lightly browned, 18 to 20 minutes.
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Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
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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.
