Ingredients
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon ground black pepper
2 1/2 tablespoons olive oil
2/3 cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled
1/4 cup shredded Cheddar cheese
Directions
1. Preheat oven to 425 F and grease 24 muffin cups.
2. Mix hash brown potatoes, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. 3. Divide mixture between prepared muffin cups and use fingers to shape potato mixture into nests with hollows in the middle.
3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4. Reduce oven temperature to 350 F.
5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Yield: 8 servings