Ingredients: |
Ingredients: 1 lb. frozen shredded hash brown potatoes, thawed
2 large egg whites
2 T. melted butter
½ tsp. salt
½ tsp. ground pepper
1 T. butter or olive oil
½ cup red onion, finely chopped
½ cup red green, orange or yellow bell pepper, finely chopped
salt and pepper to taste
1 cup ham, diced or bacon, crumbled
1½ cups grated cheese, (cheddar cheese)
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Directions: |
Directions:Preheat oven to 475º. Butter six - jumbo muffin cups. Place the thawed hash browns in a large bowl. Season with salt and pepper. In another bowl whisk the egg whites to break them up. Add the egg whites to the hash brown, along with the melted butter and toss to combine. Evenly divide the mixture among the muffin cups (about ½ cup) in each muffing cup and firmly press onto the bottom and up the sides of each cup. Bake in your preheated oven for about 15 minutes or until nicely browned. Meanwhile melt the butter (or oil) in a medium sized skillet. Sauté ’ the onions and bell pepper on medium-high heat until softened. Season with salt and pepper. Add the ham or crumbled bacon and sauté. Remove from the heat. Evenly divide the mixture among the baked hash brown cups and then sprinkle with a couple of tablespoons of grated cheese. Place back into the oven for about 2-3 minutes or until the cheese is starting to melt. Remove from the oven and crack one egg into each cup. Bake until the whites are set and the yolks are still a little runny (about 8-10 minutes). Remove from the oven and place on a wire rack. Let them cool for a few minutes. Then using a spatula, remove the breakfast cups from your muffin pan. Serve right away. |
This recipe for Hash Brown Breakfast Cups is from