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Scrambled Egg Hash Brown Cups
Ingredients
  • 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
  • 6 large eggs
  • ½ cup 2% milk
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  • 10 thick-sliced bacon strips, cooked and crumbled
  • 1-¼ cups shredded cheddar-Monterey Jack cheese, divided
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