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Suggest a better descriptionPreheat oven to 400. Spray 2 mini-muffin tins with nonstick spray. Spread thawed potatoes on paper towels to absorb excess water. Mix potatoes with melted butter and scoop 2 tablespoons into each cup. Pack mixture against sides. Bake for 20 minutes, or until golden brown. Remove and cool. Place the cheese into cooled hash brown cups. Mix eggs and pepper and pour evenly over ingredients in each cup. Bake at 325 for 10 to 15 minutes until eggs are firm. Remove from muffin tins and top with crumbled bacon. Refrigerate any leftovers
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 38 | ||
Calories from Fat: 29 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 67.1mg | 2 % | |
Potassium 40.8mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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