If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Thank you Jacob from just outside Flagstaff, AZ for this simple but great breakfast idea. Btw, you could easily make the cups the day before, then just fill and bake when you need them.
Ingredients
10 oz premade uncooked hash browns
1/3 cup Monterey jack cheese
Salt & pepper to taste
Hot sauce
6 eggs
Directions
Preheat oven to 425
Combine hash browns and cheese in a large bowl - mix well to combine
Spray 6 muffins cups with cooking spray and press potato mixture into each cup – making sure to press against the sides and bottom
Bake for 25 minutes until golden and getting crispy
Remove from oven and turn oven down to 350
Put a few shakes of hot sauce in the bottom of each cup, crack an egg into each and season tops with salt & pepper
Bake 10-15 minutes or until white is set and yolk still a bit runny
