15 oz. frozen shredded hash browns, completely thawed.
1 tablespoon olive oil.
2 cup Cheddar cheese, shredded.
8 medium eggs.
1 teaspoon Cin Chili Dry Seasoning.
Salt & pepper to taste.
1 teaspoon Cindy’s Cin-Fully Hot cayenne hot sauce.
1 cup Bacon Bits.
1/4 cup chopped Onion.
1/4 cup chopped tomato.
Thaw the hash browns completely.
Mix hash browns, Cin Chili Dry Seasoning, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl.
Grease the muffin pan and divide hash brown mixture evenly into the muffin pan cups.
Use your fingers to pack them tightly and shape the mixture into baskets. A greased jelly jar works great when
pressed down in the middle of the mixture. Pushes the mixture up the side and evenly across the bottom
of each cup.
Bake at 425 degrees F, or until the edges have browned and the cheese has melted, about 15 minutes.
While the baskets are browning; scramble the eggs, mix in Cindy’s Cin-Fully Hot hot sauce, onion, tomato,
salt and pepper to taste.
After you remove the muffin pan from the oven, pour the scramble eggs mixture evenly into the hash brown baskets.
Top each basket, with even amounts of Bacon Bits and the rest of the shredded Cheddar cheese.
Reduce the oven temperature to 350 F. Return the muffin pan to the oven and bake the hash brown baskets
for an extra 15 minutes.
Let cool after remove from oven. Slide a knife around the edges of each cup to loosen the egg baskets.
Use a fork, to lift out of the cups.
Variations on this recipe, are only as limited as your imagination.
You can find this recipe and many other Cin Chili based foods,
at our recipe web site page https://www.cinchili.com/recipes.html