scrambled egg hashbrown cups

 

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
• 6 large eggs
• 1/2 cup 2% milk
• 1/8 teaspoon salt
• 1 tablespoon butter
• Shredded Cheese
• Bacon or Ham 

1. Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.
2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
3. Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.