Wednesday Supper #5FIX

5-Ingredient Fix Contest Entry. Yummy vegetarian cups

• Ready In: 31 mins
• Serves: 5
• Yields: 12 muffin size

Ingredients

• 1 (12 ounce) package  Simply Potatoes® Shredded Hash Browns
• 1⁄2 cup red onion (fine chopped)
• 1 (8 ounce) package frozen chopped spinach
• 1⁄2 cup parmesan cheese
• 7  eggs

Directions

1. Heat oven to 425.
2. Rinse potatos and let dry.
3. Boil spinach for 7 minutes and drain really well (squeeze water out).
4. Cook onion until glossy, add spinach, lemon zest (salt, pepper, garlic powderand zest of one lemon) to taste- cook for 5 minutes. Let it cool slightly and fold the onion and spinach in to the eggs and add half of the parmesan cheese.
5. Butter or spray muffin tins.
6. Press about ¼ cup of the simply potatoes shredded hash browns into each muffin cup. Stir any remaining potatoes into the spinach, onion, cheese, and eggs.
7. Bake for 11-15 minutes or until they are crispy around edges. Let rest for 7 minutes before removing from pan.
8. Enjoy!