Cheesy Potato & Scallion Egg Cups

Ingredients

• 2 cups frozen hash browns (thawed) or finely diced cooked potatoes

• 4 large eggs

• 1/2 cup milk or heavy cream

• 1 cup shredded cheddar or mozzarella cheese

• 1/4 cup fresh scallions (green onions), chopped

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with cooking spray or butter.

2. Prepare the Potato Base: Press a small handful of the thawed hash browns or diced potatoes into the bottom and up the sides of each muffin cup to form a small crust.

3. Whisk Eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.

4. Add Mix-Ins: Stir in half of the shredded cheese and half of the chopped scallions into the egg mixture.

5. Fill Muffin Cups: Pour the egg mixture evenly over the potato crusts in each muffin cup. Top with the remaining cheese.

6. Bake: Bake for 20 to 25 minutes, or until the eggs are completely set and the cheese on top is melted and golden brown.

7. Serve: Let them cool for a few minutes before running a knife around the edges to remove them from the pan. Garnish with the remaining fresh scallions and serve warm!