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How to prepare easy hashbrown and scrambled eggcups for breakfast| MORNING CAFE

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  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes.
  • Meanwhile, in a small bowl, whisk eggs, milk, and salt. 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.
  • Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan
  • Ready to eat
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