Easy Monday Meals: Loaded Pulled Pork Cups

Prep and enjoy these recipes at home with our selection of cookware 

Makes 18 cups (adapted from TasteofHome.com)

INGREDIENTS

• 20 oz. refrigerated shredded hash brown potatoes
• 3/4 cup shredded Parmesan cheese
• 2 large egg whites, beaten
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 16 oz. barbecue pork (cooked and shredded)
• 1 cup shredded Colby-Monterey Jack cheese
• OPTIONAL toppings: 1/2 cup sour cream, 5 bacon strips, cooked and crumbled, minced chives

STEPS

• Preheat oven to 450°.
• In a large bowl, combine potatoes, cheese, egg whites and seasonings until blended.
• Divide mixture among 18 greased muffin cups; form cups by pressing the sides and bottoms.
• Bake until edges are dark golden brown, 22-25 minutes.
• Carefully run a knife around sides of each cup.
• Cool 5 minutes; remove carefully to a serving dish
• While potatoes cool, heat pulled pork.
• Sprinkle cheese into cups. Top with pork and optional toppings of sour cream, bacon or chives.
• Serve warm and enjoy!