Energizing Breakfast Muffins

• 3 cup Shredded Hash Brown, Thawed
• 1 EVOO cooking spray
• 1 yellow onion, diced
• 1 1/2 cup Rotel Diced Tomato's
• 1 green pepper, diced
• 1/2 cup green onion, chopped
• 1 tbsp garlic, minced
• 2 tsp Cilantro
• 1/2 tbsp smoked paprika
• 2 tsp sea salt, grounded
• 1 tsp ground black pepper
• 1 packages bacon, prepared & crumbled
• 1 1/2 cup shredded mexican cheese
• 12 medium eggs
• 1/4 cup milk
• 1 gravy or salsa (optional)

1. Preheat oven to 400F
2. Spray an extra large muffin with cooking spray.
3. Pat a good amount of the shredded hash brown into a "basket" shape in each muffin hole.
4. Spray with a little more cooking spray
5. Bake for 15 minutes
6. While this is baking, cook and crumble your bacon and prep your vegetables
7. Add all of the vegetables to a large mixing bowl and mix well.
8. Now add your eggs, seasonings, and milk and mix well.
9. Mix in the bacon and cheese.
10. Once the 15 minutes is up, pull out of the oven and spray with some more cooking spray.
11. Pour a 1/2 cup of the mixture onto each hash brown basket.
12. Bake for 25 minutes or until a toothpick is inserted and comes out clean.
13. Carefully manuever out of the muffin tin and top with salsa or home made gravy.
14. Enjoy!
15. *Note: This makes 2 batches.
16. 12 large muffins.
17. You can use a regular muffin tin and adjust accordingly.

brown, cooking spray, yellow onion, tomatos, green pepper, green onion, garlic, cilantro, paprika, salt, ground black pepper, bacon, mexican cheese, eggs, milk, salsa

Taken from cookpad.com/us/recipes/339237-energizing-breakfast-muffins (may not work)