Easy Breakfast Muffins with a Hash Brown Crust
"Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect make ahead breakfast or for a brunch!..."
INGREDIENTS
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For the hash brown crust:
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1 20 oz bag Simply Potatoes shredded hash browns (or frozen, thawed and strained)
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1 egg
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1/3 cup shredded or Mexican blend cheese
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1/2 tsp salt
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1/4 tsp pepper
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1 tsp dried parsley
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3 cloves minced garlic
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1/4 tsp smoked paprika
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1 Tsp olive oil
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For the egg mixture:
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12 eggs
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1/2 cup milk
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1 cup shredded Mexican blend (or your other favorite) cheese
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12 slices crispy bacon, cut up into bite-size pieces
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3/4 tsp salt
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1/2 tsp pepper
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1 1/2 tsp dried parsley
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