Scrambled Egg Hash Brown Cups Recipes
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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- Melt 2 tablespoons butter and combine it with hash browns in a medium bowl. Season with seasoned salt and black pepper. Divide mixture between muffin tin cups and use your fingers to press down and up the sides. Bake for 15 minutes and then remove from oven and use the back of a spoon to press firmly down and up the sides of each hash brown cup to create a bowl shape. Return to oven and bake for an additional 5 to 10 minutes, or until browned and crispy. Allow to cool while you prepare the eggs.
- Crack eggs into a medium mixing bowl. Add milk, 1/4 teaspoon salt, and a little black pepper, and whisk until well combined. Place a 12" skillet over MEDIUM-LOW heat and add remaining 1 tablespoon butter. Once butter has melted, pour egg mixture into pan. Cook, stirring until eggs set up and cooked through, but still soft. Remove from heat and stir in bacon and 1/4 cup each of the Monterey Jack and cheddar cheese. Spoon into cups; sprinkle with remaining cheese and chives.
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