MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hash Brown Egg Cups
Categories: Potatoes, Pork, Cheese, Dairy
Yield: 12 servings

20 oz Bag refrigerated
- Southwest-style shredded
- hash brown potatoes
1 1/4 c Shredded Cheddar-Monterey
- Jack cheese; divided
6 lg Eggs
1/2 c Milk
1/8 ts Salt
1 tb Butter
10 sl (thick) bacon; cooked;
- crumbled

Set oven @ 400ºF/205ºC.

Combine potatoes and 3/4 cup cheese. Divide potato
mixture among 12 greased muffin cups; press onto bottoms
and up sides to form cups. Bake until light golden
brown, about 30 minutes.

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.
Spoon into cups; sprinkle with remaining 1/2 cup cheese.

Bake until cheese is melted, 3-5 minutes. Cool 5 minutes
before removing from pan.

Talon DiMare, Bullhead City, Arizona

Makes: 1 dozen

NUTRITION FACTS: 1 hash brown cup: 180 calories, 10g fat
(5g saturated fat), 113mg cholesterol, 487mg sodium, 11g
carbohydrate (1g sugars, 1g fiber), 10g protein.

RECIPE FROM: https://www.tasteofhome.com

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