Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.
Ingredients
cooking spray
3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups shredded Mexican-style four-cheese blend
6 large eggs, lightly beaten
1/4 cup chopped red bell pepper
1/4 teaspoon crushed red pepper (optional)
6 slicesbacon, crisp-cooked and chopped
chopped fresh chives, for garnish
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