Hash-Brown Egg Cups Total Time: 55 minutes Yield: 2 servings Ingredients: 3/4 cup (3 ounces) Miceli's Shredded Cheddar Cheese 2 cups refrigerated shredded hash-brown potatoes 1/4 cup (4 medium) chopped green onions 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 2 eggs 1/8 teaspoon Italian seasoning Instructions: 1) Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. 2) In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of seasoned salt, and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center. 3) Bake 25-30 minutes, or until golden brown and crisp. Remove from oven. Break egg into center of each up. Sprinkle with remaining 1/4 teaspoon of seasoned salt, the Italian seasoning, and reserved 2 tablespoons of cheese. 4) Return to oven; bake 8-12 minutes longer, or until eggs are set and of desired doneness. Original recipe and image courtesy of Betty Crocker
