MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scrambled Egg Hash Brown Cups
 Categories: Potatoes, Pork, Cheese, Dairy
      Yield: 12 servings
 
     20 oz Bag refrigerated
           - Southwest-style shredded
           - hash brown potatoes
  1 1/4 c  Cheddar-Monterey Jack cheese;
           - shredded, divided
      6 lg Eggs
    1/2 c  Milk
    1/8 ts Salt
      1 tb Butter
     10    Thick-sliced bacon strips;
           - cooked, crumbled
 
  Set oven @ 400°F/205°C.
  
  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.
  
  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.
  
  Bake until cheese is melted, 3-5 minutes. Cool 5 minutes
  before removing from pan.
  
  Recipe by Talon DiMare, Bullhead City, Arizona
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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