Yields 12 cups<br /><br />Ingredients:<br />20 oz. frozen shredded hash browns, thawed<br />1 1/4 cup cheddar, shredded<br />1 tablespoon olive oil<br />12 eggs<br />Salt and pepper to taste<br /><br />In a bowl, combine hash browns, 1 cup of cheddar, salt, pepper, and olive oil. Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups. Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!<br /><br />All music provided by Audio Network and Warner Chappell Inc. Used with permission
