Ingredients

The following ingredients have 4 Servings
  • 1 bag (20 oz) refrigerated shredded hash brown potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs
  • 2 tablespoons milk
  • 3/4 cup crumbled crisply cooked bacon
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • Sriracha sauce

Instruction

  • Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  • In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  • Bake 45 to 55 minutes or until golden brown.
  • In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
  • Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.