Cheesy Hash Brown Cups Baked Eggs

Ingredients:

*1 20-oz package refrigerated hash browns

*2/3 cup shredded cheddar cheese

*5 Tablespoons butter, melted

*12 Large eggs

Preheat the oven to 400 degrees. Grease a muffin tin with cooking spray or melted butter.

In a medium bowl combine the hash browns, shredded cheddar cheese, and melted butter. Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake), Pressing the potatoes into the bottoms and up the sides of each cup.

Bake the hash brown cups for 25 minutes, then remove from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs. Crack an egg into each cup then top each egg with salt and pepper as desired. Return the hash brown cups to the oven and bake an additional 12-15 minutes or until the eggs reach your desired doneness. Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a knife around the edges to release them. If desired, add your favorite toppings.

Deviled Eggs

Ingredients:

*6 eggs

2 1/2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard

1/8 teaspoon salt

dash of black pepper

Paprika for garnish (optional)

Instructions:

Place the eggs in the bottom of a saucepan and add enough cold water to cover the eggs. Bring to a boil, cover, remove the saucepan from the heat and let stand for 15 minutes. Strain the water and fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Peel eggs and slice them in half lengthwise. Carefully remove the yolks. Mash the yolks with mayonnaise and add relish, mustard, salt and pepper. Stir until well mixed. Spoon the yolk mixture into the egg whites. Sprinkle with a bit of paprika if desired.