Easy Egg Cups
- Cook: 30 minutes
- 20ounces shredded hash brown potatoes
- 1cup shredded cheese
- 4 eggs
- 1/4cup diced onion
- 1teaspoon garlic salt
- Combine shredded hash brown potatoes, shredded cheese, eggs, the diced onion and a teaspoon garlic salt in a bowl.
- Stir well and scoop into greased muffin cups.
- Bake at 350 F for 30 minutes.
This recipe was posted with permission, provided by Chrissy Taylor of The Taylor House.