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Breakfast for Dinner

I have to give credit to Rich on this magnificent meal.

I absolutely, positively needed to run tonight and there was no way I could cook this meal and run.

Get in my sweaty belly!!!!

It was a delicious medley of hash-browns, bacon, cheese, and egg. And yes we threw some healthy stuff on top.

It was a high point of my day and is a contender for Christmas morning breakfast.

I can now eat my ice cream and watch The Sing Off.

If you have not seen it check out my favorite groups:

 Pentatonix and the Dartmouth Aires.

Egg and Hashbrown Cupcakes

4 potatoes- shredded and pressed dry

2 tbsp olive oil

1/2 cup cheese

12 eggs

4 strips bacon-cooked and crumbled

1/4 cup chopped tomato

1/4 cup chopped onion

1/4 cup spinach

S & P to taste

* add whatever you like to your eggs *

1. Preheat oven to 350 degrees. Grease a cupcake tin and press shredded potato into tin, adding olive oil, cheese, S & P and leaving a small well for the egg.

2. Bake at 350 for 17 minutes, crack an egg over each tin, and add toppings. Bake for another 13 minutes.

And now you have breakfast for tomorrow!

xoxo,

Emily

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