1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 bacon strips, cooked and crumbled
Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
Bake 22-25 minutes or until edges are dark golden brown. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.Yield: 1-1/2 dozen.