Bacon, egg & hash brown cups

6
Easy
Breakfast

Characteristics

Nutritional Facts Per Serving

290
Calories
14 g
Protein
16 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 19 g
    • Saturated fat  7 g
  • Cholesterol 215 mg
  • Sodium  215 mg
  • Carbs 16 g
    • fiber  2 g
  • Protein 14 g

Ingredients

  • 1 tbsp (15 mL) butter, melted
  • 3 cups (750 mL) prepared hash brown fried potatoes, thawed
  • 2 green onions, thinly sliced
  • 2 egg whites, whisked
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 6 slices reduced sodium bacon
  • 1 small red pepper, seeded and finely chopped
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 6 large eggs

Method

  1. Preheat oven to 425°F (220°C). In a bowl, combine butter, hash browns, green onions, egg whites, salt and pepper. Divide hash brown mixture among six 6 oz. (175 mL) ramekins or non-stick muffin tins. 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.
  2. In non-stick skillet, cook bacon over medium-high heat until crispy, about 5 min. Transfer bacon to paper towel-lined plate. Discard all but 1 tbsp (15 mL) of bacon fat from skillet. Stir in red pepper and cook over medium heat until softened, about 3 min. Remove from heat. Crumble bacon into skillet and stir through. Spoon mixture into hash brown "cups". Top with cheese. Crack 1 egg into each cup. 
  3. Bake until whites are set but yolks are still runny, about 10 min. (Add 1 to 2 min. for firmer yolks.) Season with remaining salt and pepper. Use a knife to loosen and remove potato cups from pan and serve immediately.

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