Egg and Potato Breakfast Muffins

Ingredients

• 8 large eggs
• 1 1/4 cup Simply Potatoes Shredded Hash Browns
• 1/2 cup cheddar cheese + 1/4 cup reserved for topping
• 6 slices bacon
• garlic salt with parsley, season to taste

Directions

1. Preheat oven to 350 degrees. Spray cupcake or muffin pan with non-stick cooking spray.
2. In a medium bowl, beat eggs. Add Simply Potatoes Shredded Hash Browns and cheese; mix together. Carefully pour mixture into muffin or cupcake pan and fill half way. The mixture should fill 12 cups perfectly. Once oven is preheated, place inside. Cook for 15 minutes.
3. Meanwhile cook 6 slices of bacon and drain on paper towel lined plate. Once bacon is cool enough to touch, cut or crumble into small pieces.
4. Once 15 minutes has elapsed, take breakfast muffins out of the oven and top each one with garlic salt, cheese and bacon pieces. Return to oven and cook for an additional 5 minutes or until cheese has fully melted.