Breakfast Cups

Be creative with your ingredients! Think of these as mini omelets...they are great for a quick breakfast. They also freeze really well and can be removed from the freezer the night before and put in the refrigerator. Place in microwave the next morning for a quick, healthy breakfast!

Source: Ryan and Bradie

Prep Time: 10 minutes

Cook Time: 35 minutes

Cool Time: 5 minutes

Total Time: 50 minutes

Ingredients:

hashbrowns

eggs, milk

shredded cheese

bacon, sausage, ham, spinach, peppers, onions, mushrooms, or other desired ingredients to add to your mini omelet cups

parsley

Directions:

1. Preheat oven to 425 deg

2. Place layer of hashbrowns in a greased mini muffin tin and create a bowl. Bake for 15-18 minutes or until browned (cover with foil if edges appear to be too brown

3. Mix together desired egg mixture

4. Lower oven to 350 deg and pour scrambled egg mixture into each hashbrown 'nest'

5. Bake for 13-16 minutes