Creamy, fluffy eggs meet their match with savory shredded hashbrowns in these Hashbrown Egg Cups!
Preheat oven to 350F. Grease muffin tin with butter, set aside. In a large bowl combine eggs, bacon, hash browns, seasonings, milk, onion, cheese and parsley. Whisk to combine.
Divide egg mixture between the muffin tin. I fill mine up about 2/3 of the way.
Bake for 20 minutes or until they look set. (Note the egg cups do puff up then deflate when you remove them from the oven).
Serve immediately or store in the fridge for up to 5 days.