Hash Brown and Bacon Omelet Cups
Ingredients
- 3 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups shredded Mexican-style four-cheese blend (8 ounces)
- 6 eggs, lightly beaten
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon crushed red pepper (optional)
- 6 slices bacon, crisp-cooked and chopped
- Chopped fresh chives, for garnish
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