10 eggs, large
1 large egg, lightly beaten for the crust
20 oz. shredded hash brown potatoes
6 oz. package of bacon, cut into bite-sized pieces, fried and drained
½ cup scallions, finely cut
½ tsp Black Pepper, ground
1 tsp sea salt
2 Tbsp Olive oil
½ cup Whole milk
2 cups Shredded cheese (Mexican Blend)
2 cups bell peppers (red, orange, and yellow) seeds removed, washed, dried
and cut into medium squares.
1/3 cup parsley, finely cut
Preheat the oven to 400F.
Meanwhile, heat a small non-stick skillet on medium high heat and add bacon. Sauté the bacon, stirring occasionally, until it turns crisp brown and oil has been separated from the bacon. When done place the skillet aside and let it cool for 2 minutes. Then drain the oil through a perforated spoon and place it in a separate bowl. Use 1 Tbsp of oil to use in crust
Place shredded hash brown in a large bowl. Add lightly beaten egg, 1 Tbsp of bacon oil, and 1 cup of cheese. Mix until it’s combined.
Spray muffin tins with cooking oil and place in each 1/4cup of hash brown mix and make a well in the middle. Bake it for 15 min.
Next in medium large bowl, add eggs, lightly beaten. Then add bell peppers, scallions, the remainder of cheese, salt, black pepper, olive oil, bacon, parsley and last of all milk. Stir it with a spatula until it is combined.
With a 1/3 cup pour in each muffin tin.
Place it in the oven for 15-20 min. When finished let it sit for 15 min and then carefully remove it from the muffin tins. (It’s always a good idea to let it cool so it will stay in one piece, talking from experience 🙂 )
Bon Apetit! Enjoy! It’s a great breakfast and even lunch!