HashBrown Breakfast Muffins

HashBrown Muffins

1 20 oz. bag of shredded hash browns(I used refrigerated ones)
2 tsp salt
1 tsp pepper
2 tbs oil (I used olive oil)
1/3 cup shredded cheddar
Bacon bits or 8 pieces of cooked bacon, crumbled(I am in love with the crumbled bacon from Costco!)
12 Eggs
Extra shredded cheddar about 1/3 c for the top


Open your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Grease the muffin tin and divide the hash brown mixture amongst the cups. I pressed them down in the tins with the back of a spoon.
Bake hash browns at 425 degrees for 15-18 minutes or until slightly browned.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups(I break the yolks in my eggs before I cook them)
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.

Notes:
You could also add ham or sausage instead of the bacon.
These keep in the refrigerator for 4 days.  I am not sure how they would freeze, but don't see any reason why you could not freeze them and pop them out when you need one.  

Here is a picture of the Costco Bacon Crumbles