Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!
4.7 stars (3 ratings)
Ingredients
120-ounce package refrigerated hash brown potatoes
4large eggs
2tablespoonsmilk
1teaspoonWorcestershire sauce
1teaspoonhot sauce
Kosher salt and freshly ground black pepper, to taste
2slicesbacon, diced
8ouncescremini mushrooms, thinly sliced
1bell pepper, diced
1cupchopped baby spinach
½cupshredded Monterey Jack cheese, divided
Instructions
Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.
Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.
In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.
Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.
Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.