INGREDIENTS

• Hungry Jack Hashbrown Cheesy Potatoes
• 6 eggs
• 1/2 Cup milk
• 10 bacon strips, cooked and crumbled
• Shredded cheese

INSTRUCTIONS

1. Cook Hungry Jack Hashbrown Cheesy Potatoes according to carton instructions.
2. Preheat the oven to 400°
3. Divide potatoes equally into greased muffin pan. Press into bottom and up sides to form Cups.
4. Bake 10-15 minutes until golden brown.
5. Cook bacon strips to desired crispness; then crumble and set aside.
6. Whisk eggs and milk in a large non-stick skillet. Cook until thickened and the eggs are well scrambled.
7. Add bacon and ½ Cup of cheese into skillet and combine.
8. Once the hashbrowns are ready, spoon scrambled eggs and bacon mixture evenly into each Cup.
9. Add more cheese or bacon bits to top of each Cup to suit your taste.