Ingredients:

  • 2 cups (300g) frozen shredded hash browns, thawed slightly
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 6 large eggs
  • 6 slices (150g) bacon, cooked and crumbled
  • 1 cup (115g) Colby Jack cheese, shredded
  • 2 tbsp (30ml) heavy cream
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 12-cup standard muffin tin generously with cooking spray.
  2. In a bowl, toss the thawed hash browns with melted butter, garlic powder, and salt until evenly coated.
  3. Spoon the potatoes into each cup, pressing firmly into the bottom and up the sides to form a well.
  4. Bake the potato shells alone for 10-12 minutes until the edges start to look golden.
  5. While the crusts pre-bake, whisk the eggs, heavy cream, pepper, and paprika in a large bowl until uniform and frothy.
  6. Fold the crumbled bacon and shredded cheese into the egg mixture.
  7. Carefully pour the egg mixture into each potato cup, filling them about 3/4 of the way to the top.
  8. Bake for another 15-20 minutes until the centers are set and the potato crust is deep mahogany-gold.