1 (20-ounce) bag frozen hash brown potatoes, thawed
1/2 cup grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, melted
6 large eggs
1/2 cup milk
1 1/2 cups pepper jack cheese, shredded, divided
4 green onions, thinly sliced
Ingredients was where
Reviews 4
I will try this
I will try this
I’ve made these a few times now. Yummy and easy to make!
I’ve made these a few times now. Yummy and easy to make!
Not only were these scrambled egg hash brown cups delicious, they were so easy to make! I had leftovers for 2 days too! Delicious!
Not only were these scrambled egg hash brown cups delicious, they were so easy to make! I had leftovers for 2 days too! Delicious!
Delicious!
Delicious!
I will try this
I will try this
I’ve made these a few times now. Yummy and easy to make!
I’ve made these a few times now. Yummy and easy to make!
Not only were these scrambled egg hash brown cups delicious, they were so easy to make! I had leftovers for 2 days too! Delicious!
Not only were these scrambled egg hash brown cups delicious, they were so easy to make! I had leftovers for 2 days too! Delicious!
Delicious!
Delicious!