18 bacon strips, cut in half
2 tablespoons butter
Chopped green onion and parsley
1 cup frozen shredded hash brown potatoes
2 teaspoons milk
Dash each salt and pepper
1/4 cup shredded Mexican cheese blend
Heat oven to 375 degrees. Line 12 alternating cups in a mini muffin pan with bacon pieces. Crumple twelve 3″ strips of foil into balls, place in cups to keep bacon from sliding. Bake 20 minutes or until bacon is crisp.
Cook potatoes according to package directions.
In a bowl, whisk eggs, milk, salt and pepper.
In a skillet, heat butter. Pour in egg mixture, cook until eggs are thickened and no liquid egg remains.
Transfer bacon cups to a baking sheet, remove foil. Spoon hash browns and scrambled eggs into cups, sprinkle with cheese. Broil until cheese is melted.
Sprinkle with green onion and parsley.