Scrambled Egg Hash Brown Cups
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 1 dozen.
They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
Ingredients
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1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
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1-1/4 cups shredded cheddar-Monterey Jack cheese, divided
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6 large eggs
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1/2 cup 2% milk
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1/8 teaspoon salt
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1 tablespoon butter
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10 thick-sliced bacon strips, cooked and crumbled
Directions
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1.
Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.
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2.
Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
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3.
Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts
1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
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