“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.”
READY IN:
35mins
SERVES:
4
YIELD:
4 Hashbrown Muffins
UNITS:
US

Ingredients Nutrition

  • 4 eggs, lightly beaten
  • 4 tablespoons scallions, diced
  • 4 slices bacon, diced
  • 34 cup cheddar cheese, freshly shredded
  • 1 cup Simply Potatoes® Shredded Hash Browns, defrosted

Directions

  1. Pre-heat oven to 350 degrees.
  2. Heat small skillet on medium-high temperature.
  3. While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
  4. Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
  5. Slice white and light green parts of scallions, set aside .
  6. Lightly beat eggs until just blended.
  7. Spray four cupcake holes with non-stick spray.
  8. Line each greased cupcake hole with enough hash browns to coat all sides.
  9. Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
  10. Pour egg mixture into each, filling the rest of the hash brown basket.
  11. Sprinkle the cheese evenly amongst each filled cupcake hole.
  12. Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
  13. Serve & Enjoy!

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