Egg Hashbrown Muffins

 Egg Hashbrown Muffins

6 large eggs

1/4 c. sour cream

1 tsp. garlic salt

1/2 tsp. black pepper

1/4 tsp. smoked paprika

1 (20 oz.) pkg. shredded refrigerated hash browns

2 T. butter

4 green onions

6 slices bacon

1/2 c. grated Parmesan cheese

1 1/2 c. shredded sharp Cheddar cheese

Cook the bacon until crispy then drain thoroughly before finely chopping it.  Finely chop the green onions. Melt the butter.  Set these item aside.

Preheat the oven to 350 degrees F and spray a regular 12 cup muffin tin with cooking spray.  Set aside.

In a bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.  Add the hash brown, melted butter, green onion, crumbled bacon, grated Parmesan cheese and shredded cheddar cheese.  Mix well.  Divide this mixture between the muffin cups.

Bake for 25 - 30 minutes until golden.  Rest for 5 minutes then run a butter knife around the muffin cups to loosen.  Serve.

You can grated your own fresh potatoes to use in place of the shredded refrigerated hashbrowns.  You can also use frozen hashbrowns but you need to thaw them first.