Breakfast cups

• 1 packages Hash browns thinly sliced 24oz
• 2 tsp Salt
• 1 tsp Pepper
• 2 tbsp Vegetable oil
• 2 cup Shredded cheese
• 1 lb Pre cooked crumpled bacon or breakfast meat
• 12 Eggs
• 1 Parsley flakes to garnish

1. Preheat oven to 425
2. Thaw a bag of thinly sliced hash browns about 24oz, combine hash browns, salt, pepper, oil and 1/3 cup shredded cheese
3. Take hash brown mixture and press into 12 greased muffin cups, make a well in the center
4. Bake 15-18, remove from oven turn temperature down to 350
5. Crack a fresh egg into each hash brown nest top with bacon and cheese bake for 13-16min
6. Sprinkle with parsley

browns, salt, pepper, vegetable oil, shredded cheese, bacon, eggs, parsley

Taken from cookpad.com/us/recipes/332301-breakfast-cups (may not work)