Hash Brown Breakfast Cups: Preheat
your oven to 475 degrees F (245
degrees C). Butter six - jumbo (1 cup) (240 ml) muffins cups, preferably
nonstick.
Place the thawed hash
browns in a large bowl. Season with the salt and pepper. In another bowl whisk
the egg whites to break them up. Add the egg whites to the hash browns, along
with the melted butter, and toss to combine. Evenly divide the mixture among the
muffin cups (about 1/2 cup (120 ml) in each 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. Saute the onions and bell pepper, on medium high
heat, until softened. Season with salt and pepper. Add the ham and spinach and
saute until the spinach has wilted. Remove from 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 oven and crack one
egg into each cup. Bake until the whites are set and yolks are still
runny (about 8-10 minutes). Remove from oven and place on a wire rack. Let them
cool for a few minutes. Then, using an offset spatula,
remove the breakfast cups from your muffin pan. Serve right away. Leftovers can
be covered and stored in the refrigerator. Reheat either in the oven or
microwave.
Makes six
breakfast cups.
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Hash
Brown Breakfast Cups:
1
pound (450 grams) frozen shredded hash brown potatoes, thawed
2 large egg whites (60 grams)
2 tablespoons (25 grams) melted butter
1/2 teaspoon (2 grams) salt (or to taste)
1/2 teaspoon (2 grams) ground pepper (or to
taste)
1 tablespooon (12 grams) butter or olive oil
1/2 cup (120 ml) red onion, finely chopped
1/2 cup (120 ml) red, green, orange, or
yellow bell pepper, finely chopped
salt and pepper to taste
1 cup (240 ml) ham, diced (can also use ham
steak, Canadian back bacon, bacon, or crumbled sausage)
2 cups fresh spinach, coarsely chopped
1 1/2 cups (360 ml) grated cheese (can use Cheddar,
Colby, Monterey Jack, Mexican blend, gruyere, goat cheese, etc.)
6 large eggs
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