hash brown potatoes, frozen
1Preheat your oven to 350.
2In a sprayed cupcake pan, sprinkle enough hashbrowns to cover the bottom.
3Next, wash your turkey bacon and dice into little pieces.
4After that, top chopped bacon onto the hashbrowns.
5Once topped, crack your eggs. One egg per cupcake cup. *I usually do three egg whites and 3 regular eggs for a total of 6 egg cups.*
6Top with remaining bacon. *If egg runs over, just try and guide it back into the cup.*
7Pop in the oven for 25 minutes.
8You can garnish with fat free shredded cheese if you'd like.