Breakfast Hash Brown Cups

Ingredients

• 1 (20-ounce) package refrigerated hash brown potatoes
• 4 large eggs
• 2 tablespoons milk
• 1 teaspoon low sodium Worcestershire sauce
• 1 teaspoon no salt hot sauce
• freshly ground black pepper, to taste
• 2 slices low sodium bacon,
• 8 ounces cremini mushrooms, thinly sliced
• 1 bell pepper, diced
• 1 cup chopped baby spinach
• 1/2 cup shredded Monterey Jack cheese, divided (for lower sodium use Swiss cheese)

Directions

Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.

Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center.

Place into oven and bake for 22-25 minutes, or until golden brown; set aside.

In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with pepper, to taste. Set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.

Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes.

Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.

Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.Serve immediately.

Total Time: 1 hour, 5 minutes

Recipe form Chungah, adapted for low sodium.