Baked Egg & Chicken Bacon Hash Brown Cups

Instructions

1. Mix hash browns, salt, pepper, olive oil and cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture into 8 cups, packing the mixture firmly into the muffin pan
3. Bake at 425º F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack one egg into each cup and sprinkle chicken bacon over eggs
5. Bake at 350º F until the egg whites set, about 13 to 16 minutes
6. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan. Sprinkle with scallions and parsley just before serving.