Hash Brown and Bacon Omelet Cups

Ingredients

• cooking spray
• 3 cups frozen shredded hash brown potatoes , thawed
• 3 tablespoons butter , melted
• 0.13 teaspoons salt
• 0.13 teaspoons black pepper
• 2 cups shredded Mexican-style four-cheese blend
• 6 large eggs , lightly beaten
• 0.25 cups red bell pepper
• 0.25 teaspoons crushed red pepper , optional
• 6 slices
• chopped fresh chives , for garnish

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.

2. 2

   Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible. Stir together hash browns, melted butter, salt, and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

3. 3

   Bake in the preheated oven until lightly browned, 18 to 20 minutes.

4. 4

   Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

5. 5

   Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.