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TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hash Brown Egg Cups
 Categories: Potatoes, Pork, Cheese, Dairy
      Yield: 12 servings
 
     20 oz Bag refrigerated
           - Southwest-style shredded
           - hash brown potatoes
  1 1/4 c  Shredded Cheddar-Monterey
           - Jack cheese; divided
      6 lg Eggs
    1/2 c  Milk
    1/8 ts Salt
      1 tb Butter
     10 sl (thick) bacon; cooked;
           - crumbled
 
  Set oven @ 400ºF/205ºC.
  
  Combine potatoes and 3/4 cup cheese. Divide potato
  mixture among 12 greased muffin cups; press onto bottoms
  and up sides to form cups. Bake until light golden
  brown, about 30 minutes.
  
  Meanwhile, in a small bowl, whisk eggs, milk and salt.
  In a large nonstick skillet, heat butter over medium
  heat. Pour in egg mixture; cook and stir until eggs are
  thickened and no liquid egg remains. Stir in bacon.
  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.
  
  Talon DiMare, Bullhead City, Arizona
  
  Makes: 1 dozen
  
  NUTRITION FACTS: 1 hash brown cup: 180 calories, 10g fat
  (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g
  carbohydrate (1g sugars, 1g fiber), 10g protein.
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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