2 large eggs, lightly beaten
4 T. flour
1 small onion, coarsely grated
1 cup mozzarella cheese
½ cup Parmesan cheese
Salt and pepper to taste
20 oz. frozen shredded hash browns, thawed
12 eggs, scrambled
Crisp bacon, crumbled

2 large eggs, lightly beaten 4 T. flour 1 small onion, coarsely grated 1 cup mozzarella cheese 20 oz. frozen shredded hash browns, thawed 12 eggs, scrambled

Preheat oven to 400°
Lightly spray 12 cup muffin tin with non-stick cooking spray.
Mix all ingredients except the dozen scrambled eggs together in a large bowl. Spoon potato mixture into muffin tins (about 1/3 full) and press down in the middle and up the sides of each cup
Bake until golden brown (about 30 minutes)
Remove from muffin tin. Add scrambled eggs and top with bacon.
Option: you can add a cup of chopped ham to the potato mixture also.