Breakfast Hash Brown & Egg Cups

1. Preheat oven to 400ºF and spray a nonstick muffin pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. Let cool for 10 minutes before serving. I love topping these with hot sauce!