3½ cups hash browns, thawed6 eggs or 1-2 eggs + egg whites
salt and pepper, to taste
½ Avocado, diced
½ cup shredded cheese (optional)
6 slices bacon, diced (optional)
Preheat oven to 425ºF and spray muffin tin with cooking spray
Pour thawed hash browns into a large bowl. Season with salt and pepper.
Line each muffin cup hash browns, pressing down to fit the bottom and sides of each cup, creating a crust.
Cook 20 minutes. If the hash browns are mushy on the bottom, cook longer or place in the broiler for a few minutes to get golden brown.
Lower temperature to 325ºF. Whisk eggs in a mixing bowl with salt & pepper to taste. Fold in cheese (optional) Avocado and bacon. Scoop egg mixture into each hash brown crust and place back in oven. Bake for 15-20 minutes, or until egg is set.