Shredded Hashbrown Egg Cups

dclarkabal

an easy individualized breakfast treat

frozen hash browns thawed and squeezed of all their water use enough to fill 12 cup muffin tin about 1/2 full
12 eggs room temperature
6 slices bacon or you can use ham or Prosciutto
Kosher salt and black pepper 1 teaspoon salt, ½ teaspoon pepper
½ teaspoon sweet Paprika
1 teaspoon fresh rosemary chopped
Chives for garnish

In a small to medium bowl, mix the paprika, rosemary, salt and pepper. Add the dried hashbrown potatoes and mix well.
Spray your tin well. Add hash brown mixture, the bottom matters more than the sides, but you want an indent so the meat and egg fit in. Bake at 375’ for about 30 minutes.
remove from the oven and place the meat you are using in the center. If bacon slice in half and then half again; crisscross them. They can hang over a little. Crack an egg in a small bowl and then carefully transfer them to the each tin.
Bake for 10-15 minutes, I watched them because I wanted the whites cooked but the yolk runny. There is a fine line so cook to how you like your eggs. Scrape around the edges to release.