A delightful breakfast recipe combining crispy hash browns, savory bacon, and cheesy eggs, perfect for a family brunch.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for the hash browns.
Grease a muffin pan with cooking spray or a little oil.
Greasing the pan prevents sticking and makes cleanup easier.
In a mixing bowl, combine the shredded potatoes, green onions, salt, pepper, and olive oil.
Ensure the ingredients are evenly mixed for consistent flavor.
Divide the potato mixture evenly among the muffin cups, pressing it against the sides and bottom to form a cup shape.
Press firmly to create a sturdy base that holds the egg mixture.
Bake the hash brown cups in the preheated oven for 20-25 minutes, or until golden and crispy.
Check halfway through to ensure even browning.
While the hash browns bake, cook the bacon and red bell peppers in a skillet over medium heat until the bacon is crispy and the peppers are softened.
Drain excess grease from the bacon for a lighter dish.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Whisking incorporates air, making the eggs fluffy.
Stir the cooked bacon and peppers into the egg mixture.
Let the bacon and peppers cool slightly before adding to prevent cooking the eggs prematurely.
Pour the egg mixture into the baked hash brown cups, filling each about three-quarters full.
Avoid overfilling to prevent spillage during baking.
Sprinkle shredded cheddar cheese over the top of each cup.
Use freshly shredded cheese for better melting.
Bake the filled cups in the oven for an additional 15 minutes, or until the eggs are set and the cheese is melted.
Check for doneness by gently shaking the pan; the eggs should not jiggle.
Let the cups cool slightly before removing them from the pan. Serve warm and enjoy!
Use a small spatula to gently loosen the cups from the pan.
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