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Hash Brown and Bacon Omelet Cups
Ingredients
  • cooking spray
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 cups shredded Mexican-style four-cheese blend
  • 6 large eggs, lightly beaten
  • ¼ cup chopped red bell pepper
  • ¼ teaspoon crushed red pepper (optional)
  • 6 slices bacon, crisp-cooked and chopped
  • chopped fresh chives, for garnish
Steps
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