Shredded hash browns pressed into muffin tin; salt and pepper to taste, add shredded cheese, bake in oiled muffin tin for 15 mins at 425. Reduce heat to 350 add egg and bacon pieces and some cheese on top bake 15 to 18 additional mins.
Mini Omelet Cups 8 eggs ½ c whole milk Mix-Ins of your choice~shredded cheese green pepper onion tomato chopped bacon ham line muffin tins with foil or paper liner Mix egg & milk together Scoop into muffin tins Add mix-ins Bake 350* 25 min (or until completely done) Once cooled can be frozen for 2 weeks – remove foil liner and thaw/ reheat a few min in microwave
Parmesan Hashbrown Cups- perfect for cooking breakfast for a crowd! 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel 3 green onions, chopped (approx. 1/3 cup), both white and green parts 1/2 cup grated Parmesan cheese 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoon olive oil