Breakfast Muffins

20 oz. bag refrigerated Simply Potatoes shredded hash browns

1 tbsp. olive oil

1 tsp. sea salt

1/2 tsp. ground black pepper

2 cups Fiesta blend cheese divided use

12 oz. pkg. bacon cooked and crumbled into bite-sized pieces

9 extra large eggs divided use

1/2 cup red bell pepper diced

1/2 cup orange bell pepper diced

parsley

1/2 cup 2% milk or cream

Preheat oven to 400°.
Spray 24 muffin tins with cooking spray.
Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
Divide mixture evenly between 24 muffin tins and press down.
Sprinkle each with parsley.
Bake at 400° about 10-15 minutes or until potatoes are crispy.
Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
Stir to combine.
Pour egg-bacon mixture evenly over each potato muffin crust.
Sprinkle with additional salt, pepper and parsley if desired.
Bake an additional 10-15 minutes or until eggs are cooked through.
Allow muffins to cool in muffin tins about 5 minutes before removing.
Serve hot or lukewarm.

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