Breakfast Egg Hash Cups (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 large eggs
02 - 1/3 cup milk
03 - 2 cups frozen hash browns, thawed
04 - 1 cup shredded cheddar cheese
05 - 6 slices bacon, cooked and crumbled
06 - 1/4 cup green onions, chopped
07 - 1 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

# Instructions:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, whisk together eggs and milk.
03 - Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
04 - Divide mixture evenly among muffin cups.
05 - Sprinkle remaining cheese on top of each muffin.
06 - Bake for 20-25 minutes, until eggs are set and tops are golden brown.
07 - Let cool in the tin for 5 minutes before removing. Serve warm or store in an airtight container in the fridge for up to 5 days.

# Notes:

01 - To reheat, microwave for about 30 seconds or until warm.
02 - Feel free to substitute bacon with ham or sausage, or add veggies like bell peppers or spinach.
03 - These muffins are perfect for meal prep and on-the-go breakfasts.

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