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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.

Tips

Make ahead: Prepare steps 1 and 2 the night before, cover and refrigerate. Bring cups to room temperature before proceeding with step 3.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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