Chessy Quichettes

Ingredients

12  slices bacon, cooked and chopped

7  eggs, beaten

1/4  cup milk

1 1/2  cups thawed frozen shredded hash brown potatoes

1/4  cup chopped fresh parsley

1/2  teaspoon salt

1  teaspoon black pepper

1 1/2  cups shredded Mexican cheese blend

Instructions

Preheat the oven to 400 degrees. Spray 12 standard muffin cups with nonstick cooking spray. I use Avocado oil.

Add chopped crispy bacon evenly in the bottom of each muffin cup. In a bowl whisk eggs and milk until well blended.  Squeeze out the hash brown potatoes in some paper towels to get the water out. Add the potatoes, parsley, salt and pepper and mix well. Spoon mixture evenly into each muffin cup.

Bake for 15 minutes. Taste with a knife to see if it comes out clean. Remove from the oven and sprinkle cheese on top of each cup. Let sit until the cheese melts or about 3 minutes. Remove to a wire rack and serve.

TIP

Use a knife to gently run around the edges to loosen then remove with a fork.