Hash Brown & Bacon Omelet Cups
Hash Browns make a delicious crust for these grab-and-go breakfast bites!
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Servings: 12
– Cooking Spray
– 3 cups frozen shredded hash brown potatoes, thawed
– 3 tbsps. butter, melted
– 1/8 tsp. salt
– 1/8 tsp. 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 cup crushed red pepper (optional)
– 6 slices of bacon, crisp-cooked and chopped
– chopped fresh chives, for garnish
Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch muffin cups with cooking spray.
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 the bottom and up the sides of each prepared muffin cup.
Bake in the preheated oven until lightly browned, 18 to 20 minutes.
Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
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.
Enjoy!
