INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
• 3 tablespoons cooking oil such as safflower or canola
• 6 slices American cheese, each slice cut into four quarters
• 6 large eggs
• salt
• 2 tablespoons chopped bacon (cooked)
• 1 tablespoon butter
• cooking spray

INSTRUCTIONS

1. Heat oven to 425°F. Spray a 12 cup muffin pan with no-stick cooking spray.
2. Fill hashbrowns carton to fill line with hot water. Let stand 12 minutes. Drain very well. Transfer potatoes to a mixing bowl and mix in the oil.
3. Scoop potatoes into each muffin cup, forming a nest. Bake for 20 minutes. Remove from the oven.
4. Beat eggs in a mixing bowl. Heat a large non-stick skillet. Melt the butter in the pan, add the eggs and gently cook over low heat, stirring and breaking up any large curds. Cook eggs for 5 minutes, or until creamy and soft enough to easily scoop with a spoon. Season to taste with salt. Place two small cheese squares in the potato-lined muffin cup and top with about a tablespoon of the scrambled eggs. Sprinkle each muffin cup with chopped bacon.
5. Bake nests for 5 minutes, or until cheese is melted. Gently run a butter knife around the edge of each muffin cup to loosen. Allow nests to cool for 5 minutes then remove from pan and serve.