Loaded Bacon and Egg Hash Brown Muffins

Ingredients

• Salt and pepper - To taste
• Green onions - 2, chopped
• Cheddar cheese - 1 cup, shredded
• Eggs - 6 large
• Bacon - 6 slices, cooked and crumbled
• Hash browns - 3 cups, thawed

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin.
2. Press the thawed hash browns into the bottom and up the sides of each muffin cup.
3. Bake the hash browns for 15 minutes, or until they're golden and crispy.
4. While the hash browns are baking, beat the eggs in a large bowl and stir in the crumbled bacon, shredded cheese, chopped green onions, salt, and pepper.
5. Pour the egg mixture into the baked hash brown cups, filling each one nearly to the top.
6. Return the muffin tin to the oven and bake for another 10 minutes, or until the eggs are set.
7. Let the muffins cool for a few minutes before removing them from the tin. Serve warm.