BREAKFAST HASHBROWN NEST

BREAKFAST HASHBROWN NEST
Yield: 6-8 each

10 oz bag hashbrowns, thawed if frozen
½ c mozzarella cheese, shredded
¼ c parmesan cheese, shredded
1 Tbsp dried minced onion
1 Tbsp parsley, fresh, minced (1 tsp dried)
½ c breakfast meat of choice, small diced
1 egg
2 Tbsp flour
S & P - TT (to taste)
6 eggs
2 Tbsp butter / oil

Preheat oven to 400 degrees Fahrenheit. Lightly spray muffin tin, set aside. In a bowl, place 1st nine ingredients, mixing till well combined. Spoon mix into muffin tins to ¾ full. Using back of spoon, make a well until the mix goes up the sides of the tin to form a cup. Bake for 15-20 minutes until browned and set. Let cool slightly in tins before removing. While resting, scramble eggs and season as desired. Fill and enjoy!
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