Hash Brown, Bacon, and Cheese Egg Bites

A quick on the go item or relaxed Sunday brunch main, these hash brown, bacon and cheese egg bites do not disappoint.

Ingredients:

• 1 (850g) package frozen shredded hash brown potatoes, thawed

• 2 ½ tsp salt

• 1 tsp ground black pepper

• 2½ Tbsp olive oil

• ⅔ cup shredded cheddar cheese

• 12 eggs

• 2 Tbsp water

• 8 slices cooked bacon, crumbled - divided

• ¼ cup shredded cheddar cheese, divided

Directions:

1. Mix hash brown potatoes, salt, black pepper, olive oil, and ⅔ cup shredded cheddar cheese in a bowl.

2. Divide mixture between prepared muffin tins and use your fingers to shape potato mixture into nests with hollows in the middle.

3. Preheat oven to 425°F. Grease 24 muffin tins.

4. Bake until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests and set aside.

5. Reduce oven temperature to 350°F.

6. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon cheddar cheese.

7. Bake in the oven until eggs are set, 13 to 16 minutes.

8. Remove from oven. Let cool in pans.

9. Remove nests by sliding a knife between potato crust and muffin cup.

Notes:

Ask an adult for help with:

• Shredding cheddar cheese

• Turning on the oven

• Putting nests in the oven

• Removing nests from the oven

Serves: 12