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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 1 |
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This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups-I just used an 8 1/2 x 11 pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns-add your own seasonings. Recipe courtesy of Ore-Ida Foods. Ingredients:
20 ounces hash browns, savory seasoned |
1 egg, lightly beaten |
1 1/2 cups cheddar cheese, shredded |
1/2 cup sour cream |
8 slices bacon, crisply cooked and crumbled |
Directions:
1. Heat oven to 450.
2. Combine potatoes and egg in a large bowl.
3. Use hands to mix well.
4. Coat regular muffin pan with nonstick cooking spray.
5. Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
6. Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
7. Bake for 20 minutes or until potatoes are golden brown.
8. Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
9. Wait 5 minutes before removing from pan.
10. Top with sour cream and bacon and serve.
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