Ingredients
1 20-oz. package refrigerated shredded hash browns
4 tbsp. melted butter
1/2 c. shredded Cheddar
kosher salt
Freshly ground black pepper
12 large eggs
4 strips bacon, cooked and crumbled
2 tbsp. freshly chopped chives
Preparation
Step 1Preheat oven to 400°. Grease a standard 12-cup muffin tin with cooking spray.Step 2Combine hash browns, butter, and cheddar in a medium bowl. Season with salt and pepper. Divide mixture between muffin tin cups; press down and up the sides with a spoon to create bowls. Bake until browned and crispy, 28 to 30 minutes. Let cool slightly. Step 3Meanwhile, in a skillet over medium heat, cook bacon until crispy. Turn off heat and drain bacon on a paper towel-lined plate. When the strips are cool enough to handle, crumble into small pieces.Step 4Crack an egg into each hash brown cup. Season with salt and pepper, then top with bacon and chives.Step 5Bake until set, 12 to 15 minutes more. Serve warm.
