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Prep Time
10 mins
Total Time
45 mins
Makes
6 egg cups

Ingredients

HASH BROWN CUPS:
1 tbsp
butter, melted
15 mL
3 cups
frozen hash brown fried potatoes, thawed
750 mL
3
green onions, thinly sliced
2
eggs, whites only, whisked
1/4 tsp
each salt and pepper
1 mL
FILLING:
6 slices
naturally smoked bacon, 50% less salt
1
small red pepper, finely chopped
1/2 cup
shredded aged 5 years Canadian Cheddar cheese
125 mL
6
eggs
1/4 tsp
each salt and pepper
1 mL

Method

Step 1
Preheat oven to 425°F (220°C). In a bowl, combine butter, hash browns, green onions, egg whites, salt and pepper and mix well.
Step 2
Evenly divide hash brown mixture among a large 6-cup, non-stick muffin tin or six 6-oz (175 g) ramekins. Firmly press mixture into bottoms and up sides of each cup. Bake on bottom rack of oven until golden, about 15 min. Set aside to cool.
Step 3
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 (15 mL) of bacon fat. Add red pepper to skillet and cook until softened, about 4 min. Remove from heat and crumble bacon into skillet. Divide red pepper mixture evenly among muffin cups.
Step 4
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 min. (Add 1 to 2 min. for firm yolks.) Season with salt and pepper. Use a knife to remove potato cups from pan and serve immediately.

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Characteristics

Breakfast Canadian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 egg cup)
Calories:
290
Fat:
19 g
Saturated Fat:
7 g
Carbs:
16 g
Fibre:
2 g
Cholesterol:
215 mg
Protein:
14 g
Sodium:
215 mg