Bacon, Egg and Cheese Hashkets #SP5
Official Contest Entry: Simply Potatoes 5Fix. I'm always looking for a fun, new way to serve up breakfast and I just happen to be a lover of potatoes, bacon, eggs and cheese...enough said, right? These bacon, egg and cheese hashkets are a savory breakfast treat with a twist! Serve it up with some fruit on the side and you've got a perfect start to the day.
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READY IN: 35mins
SERVES: 4
YIELD: 4 Hashbrown Muffins
UNITS: US
INGREDIENTS
Nutrition- 4
- 4
- 4
- 3⁄4
- 1cup Simply Potatoes® Shredded Hash Browns, defrosted
DIRECTIONS
- Pre-heat oven to 350 degrees.
- Heat small skillet on medium-high temperature.
- While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
- Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
- Slice white and light green parts of scallions, set aside .
- Lightly beat eggs until just blended.
- Spray four cupcake holes with non-stick spray.
- Line each greased cupcake hole with enough hash browns to coat all sides.
- Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
- Pour egg mixture into each, filling the rest of the hash brown basket.
- Sprinkle the cheese evenly amongst each filled cupcake hole.
- Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
- Serve & Enjoy!