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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hash Brown Egg Cups   
    Categories: Potatoes, Pork, Cheese, Dairy   
         Yield: 12 servings   
       
        20 oz Bag refrigerated   
              - Southwest-style shredded   
              - hash brown potatoes   
     1 1/4 c  Shredded Cheddar-Monterey   
              - Jack cheese; divided   
         6 lg Eggs   
       1/2 c  Milk   
       1/8 ts Salt   
         1 tb Butter   
        10 sl (thick) bacon; cooked;   
              - crumbled   
       
     Set oven @ 400ºF/205ºC.   
        
     Combine potatoes and 3/4 cup cheese. Divide potato   
     mixture among 12 greased muffin cups; press onto bottoms   
     and up sides to form cups. Bake until light golden   
     brown, about 30 minutes.   
        
     Meanwhile, in a small bowl, whisk eggs, milk and salt.   
     In a large nonstick skillet, heat butter over medium   
     heat. Pour in egg mixture; cook and stir until eggs are   
     thickened and no liquid egg remains. Stir in bacon.   
     Spoon into cups; sprinkle with remaining 1/2 cup cheese.   
        
     Bake until cheese is melted, 3-5 minutes. Cool 5 minutes   
     before removing from pan.   
        
     Talon DiMare, Bullhead City, Arizona   
        
     Makes: 1 dozen   
        
     NUTRITION FACTS: 1 hash brown cup: 180 calories, 10g fat   
     (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g   
     carbohydrate (1g sugars, 1g fiber), 10g protein.   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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