Scrambled Egg Hash Brown Cups

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
• 6 large eggs
• 1/2 cup 2% milk
• 1/8 teaspoon salt
• 1 tablespoon butter
• 10 thick-sliced bacon strips, cooked and crumbled
• 1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

1. Preheat oven to 400u0b0. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a
3. , heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
4. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.

potatoes, eggs, milk, salt, butter, bacon, cheddarmonterey

Taken from www.tasteofhome.com/recipes/scrambled-egg-hash-brown-cups/ (may not work)