Hash Brown Bake in Muffin Pan

Hash Brown Bake in Muffin Pan

Preheat oven to 350. Spray or grease with cooking oil or spray oil a muffin pan for 12 regular size or large muffin pan for 6.

6 eggs

1/2 cup plain yogurt (or milk)

1/2 teaspoon Lawry's seasoned salt and 1/2 teaspoon pepper

Dash Tabasco (2 to 3 shakes is a dash)

1/4 cup butter

3 cups shredded hash brown potatoes (fresh or frozen,, thawed)

1/4 cup each onion and yellow pepers - finely chopped

1 cup grated sharp cheddar cheese

Preparation:

Beat eggs, yogurt, salt, pepper, Tabasco together.

In large saute pan melt butter and lightly saute onion and yellow pepper - 2 to 3 minutes. Add potatoes. Stir to mix and slightly saute potatoes with onion and pepper - until begins to brown.

Take the sauteed potato mixture and place in muffin pan - enough in each opening to pat on bottom and up the sides - about two heaping Tbsp - and if you have more potato - just add a bit more to each muffin opening.

Take a large pinch of grated cheddar cheese - about 1 Tbsp and drop on tope of hash browns.

(Stir egg mixture to make sure well blended) Pour egg mixture into each muffin opening - over top of cheese and potatoes - until filled close to top.

If you like, you can sprinkle one more dollop of cheese on top of egg misture.

Bake at 350 for approiximately 25 minutes or until knife comes out clean when inserted. Let set for 5 minutes before removing from muffin pan.