Scrambled Egg Hash Brown cups are made with refrigerated shredded hash browns, tender scrambled eggs loaded with crispy bacon and cheese!
1 pkg 20 oz refrigerated hash brown potatoes
2 cups shredded cheese divided
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon red pepper flakes
8 slices thick cut bacon
8 large eggs
¼ cup milk
1 tablespoon butter
Preheat the oven to 425 degrees and spray a muffin tin with nonstick cooking spray.
In a medium bowl add the potatoes, salt, pepper, red pepper, and 1 cup of cheese and mix until combined.
Dived the potato mixture into the cups and pressed them down forming nests. Bake for 25-30 minutes or until the bottoms are brown.
Meanwhile, Heat a skillet on medium-high heat and add bacon, and cook until crispy. Remove bacon to a paper towel to drain.
Remove the hash brown cups from the oven and reduce the heat to 350 degrees
In a small bowl add the eggs and milk and whisk until combined.
Heat a skillet on medium-low heat and add the butter, then add in the whisked eggs using a rubber spatula or wooden spoon cook until thickened and no more liquid remains.
Fold in the cooked bacon leaving a little to sprinkle on top.
Spoon the egg mixture into the cups and top with the rest of the shredded cheese followed by any extra bacon.
Bake for 4-5 minutes until the cheese is melted. Removes from the oven and sprinkle with chopped chives and serve.