Bacon, Egg & Hashbrown Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cup:
1 Tbsp (15ml) Butter, Melted
3 Cups (750ml) Hashbrown Fried Potatoes, thawed
3 Green Onions, Thinly Sliced
2 Large Eggs, Whites Only, Whisked
1/4 Tsp (1ml) each Salt & Pepper
Filling:
6 Slices Naturally Smoked Bacon
1 Small Red Pepper, Finely Chopped
1/2 Cup Shredded Cheese
6 Large Eggs
1/4 Tsp (1ml) each Salt & Pepper
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Directions: |
Directions:1 - Preheat oven to 425ºF. In a bowl, combine butter, hash browns, green onions, egg whites, salt and pepper and mix well. Evenly divide hash brown mixture among a large 6 cup, non-stick muffin tin or 6 x 6oz ramekins. Firmly press mixture into bottoms and up sides of each cup. Bake on bottom rack of oven until golden, about 15 minutes. Set aside to cool.
2 - In a non-stick skillet, cook bacon over medium-high heat until crispy, about 5 min. Transfer bacon to a paper towel-lined plate and discard all but 1 tbsp of bacon fat. Add red pepper to skillet and cook until softened, about 4 mins, Remove from heat and crumble bacon into skillet. Divide red pepper mixture evenly among muffin cups.
3 - Sprinkle egg cups with cheese and then crack 1 egg into each cup. Bake until whites are set but yolks are still runny, about 10 mins (add 1-2 minutes for firm yolks). Season with salt & pepper. Use a knife to remove potato cups from pan and serve immediately. |
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Personal
Notes: |
Personal
Notes: Prepare steps 1 & 2 the night before, cover and refrigerate. Bring cups to room temperature before proceeding with step 3.
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