Bacon, Egg and Hash Brown Cups

 

Bacon, Egg and Hash Brown Cups

(12 cups)

Ingredients:

12 slices Thick Bacon, halved crosswise

1 tbsp. Olive Oil

3 cups Shredded Hash Browns, frozen

½ cup Onion, diced

½ cup Green pepper, diced

½ Red Pepper, diced

5 large Fresh Eggs

½ tsp. Salt

½ tsp. Pepper

1 cup Cheese, your choice, shredded

Directions:

Place 2 pieces of bacon in a crossed position in each of the 12 muffin holes of a 12-muffin pan.  Make sure the bacon ends extend over the edges of muffin hole.  Place in a pre-heated 375-degree oven and bake for 12-15 minutes or until bacon is crisp.  Remove from oven and dab with paper towels to remove excess grease.  While bacon is cooking, warm a large skillet over medium-high heat.  Add oil and when ready, add hash browns, onion, and both peppers.  Cook for 5-7 minutes or until hash browns begin to brown and vegetables have softened.  Set aside.  In a medium bowl, combine eggs, salt and pepper until well whisked.  Now divide the hash brown mixture evenly over the bacon.  Do the same with the egg mixture.  Place in a pre-heated 375-degree oven and cook for 12-14 minutes.  Remove and evenly distribute the cheese on all 12 muffin holes.  Return to oven and continue cooking 3-5 minutes or until cheese has melted and eggs are set.  Once removed from oven, let sit for 5 minutes and then remove from muffin pan and serve.

Notes:              You can do these ahead of time and just microwave them as needed.  They freeze well too.  Thaw overnight before warming them up to eat.

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