Cheesy Egg and Vegie Cup

 Ingredients:

 Vegetable oil

 2 1/2 cup shredded hash brown potatoes

 2 cups of vegetable oil

8 eggs

3 Tablespoon milk

1 cup shredded cheese

 Himalayan pink salt to taste

¼ cup grated parmesan cheese 

Directions to Cook:

First, preheat the oven to 375 degrees. Take a nonstick skillet or cooking pan. Pour some oil in the skillet and heat it. Add in the oil the potatoes cook them add the cut vegetable in the potatoes add the Himalayan pink salt in the potatoes and cook further.  Cook the mixture until the potatoes get brown and the vegetable gets tender.  Take 12 muffin pan cups; spray the cups with the cooking spray .Now put the vegetable mixture in the muffin cups. Put the shredded cheese in the cups. In a bowl beat the egg with the milk and the parmesan cheese.  Beat till the mixture blend together. Pour the blended mixture into the muffin cups and out of the cups in the preheated oven. Bake the cups for at least 15 minutes or till the position when the knife inserted in cake come out clear when the cooled remove the cake from the pan.  It is ready to serve