Ingredients

The following ingredients have 12 Servings
  • 12 large Happy Eggs
  • 20 oz shredded hash browns (thawed or grated potato (see note))
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1 tablespoon olive oil
  • 3 slices bacon (cooked and crumbled)
  • salt & pepper (to taste)
  • green onion (minced, for garnish)

Instruction

  • Preheat oven to 425°F. Grease a 12-cup muffin tin.
  • In a medium bowl, mix hash browns, 1 ¼ cup cheddar cheese and olive oil.
  • Divide hash brown mixture into muffin tin, using fingertips to press into the shape of each cup.
  • Bake until the edges have browned, about 12-15 minutes.
  • Crack one egg into each muffin cup. Season with salt and pepper.
  • Sprinkle remaining ¼ cup cheddar cheese and crumbled bacon on top.
  • Lower heat to 350°F and bake 15 minutes more until the egg whites have set.
  • Remove from oven and allow to cool for several minutes.
  • Lift out of the pan by sliding a knife or offset spatula around the edges.
  • Garnish with optional green onion. Serve and enjoy!