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The Best Make Ahead Breakfast Egg Muffins with a Hash Brown Crust
Ingredients
  • subheading: For the hash brown crust:
  • 1 20 oz shredded hash browns (or frozen, thawed and strained)
  • 1 egg
  • ⅓ cup shredded Mexican blend cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp dried parsley
  • 3 cloves minced garlic
  • ¼ tsp smoked paprika
  • 1 Tsp olive oil
  • subheading: For the egg mixture:
  • 12 eggs
  • ½ cup milk
  • 1 cup shredded Mexican blend (or your other favorite) cheese
  • 12 slices crispy bacon cut up into bite-size pieces
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 ½ tsp dried parsley
Steps
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