Baked egg and hashbrown cups

Bags of shredded potatoes usually can be found refrigerated alongside the eggs or produce. If you use frozen shredded potatoes, be sure to thaw them and squeeze out any excess moisture before using.

Start to finish: 1 hour (15 minutes active)

Servings: 12

2 tablespoons butter, softened

20-ounce bag shredded potatoes

1 teaspoon garlic powder

Kosher salt and ground black pepper

12 extra-large eggs

3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp

Maple syrup, warmed (optional)

Heat the oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.

In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon of salt and 1/4 teaspoon of pepper. Toss well. Divide the potato mixture evenly between the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes, or until the sides of the potatoes are browned and crisp.

Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes, or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan. If desired, drizzle each cup with a bit of maple syrup.

Nutrition information per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 220 mg cholesterol; 11 g carbohydrate; 1 g fiber; 0 g sugar; 8 g protein; 310 mg sodium.

- The Associated Press