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Breakfast muffinscampfiregluten free

2 tablespoonsVegetable Oil
1 baghashbrown potatoes
1/2 teaspoonSalt
1/4 teaspoonPepper, Black
6Eggs
2 tablespoonsMilk
3/4 cupCrumbled bacon
3/4 cupCheddar Cheese

Serves: 3 people

Heat oven to 400 F. Place cupcake liners in each of 12 regular size muffin cups in pan. Spray muffin liners with cooking spray (Pam).

In large bowl, mix frozen hashbrowns, oil, salt and pepper. Divide evenly among cups, and press lightly. Bake 45 to 55 minutes or until golden brown.

In another bowl, beat eggs and milk together. Stir in bacon and cheese. Top each muffin cup with the egg mixture. Bake 13 to 16 minutes. Let cool for 5 minutes.