If you love a bacon, egg, and cheese sandwich with a side of hash brown, prepare to be obsessed with this breakfast mashup! Each one of these delicious little bites is packed with 12-grams of protein to keep you satisfied all morning long.

Serves: 12 servings

Time: 50 minutes total

Ingredients:

• Nonstick cooking spray

• 3 cups frozen shredded hash browns (not patties), thawed
• 2 tablespoons Harmony All Purpose Blend, divided
• 8 eggs
• 1 cup cottage cheese
• 6 slices bacon, cooked until crispy and finely chopped
• ¾ cup shredded extra sharp cheddar cheese
• Hot sauce or sriracha for serving

Instructions:

• Preheat oven to 400ºF and spray a nonstick muffin pan with cooking spray.
• Fill each of the 12 muffin cups with about ¼ cup thawed hash browns. Use your fingers to spread them into a cup shape. Sprinkle each cup with a little Harmony All Purpose Blend. Bake for 20-25 minutes or until the hash browns are golden brown and crispy.
• While the hash browns bake, make the egg filling. To a blender, add eggs, cottage cheese, and 1 tablespoon Harmony All Purpose Blend. Blend on high for about 15 seconds until fully blended.
• Pour the egg mixture into the 12 baked hash brown cups. Divide the chopped bacon between the cups and use a spoon to gently stir the bacon into the egg mixture. Top each cup with 1 tablespoon shredded cheddar cheese. Return the pan to the oven and bake for 13-15 minutes until the eggs are set.
• Let cool for 10 minutes before serving. I love topping these with hot sauce!