Hash Brown and Bacon Omelette Cups
Grab-and-go egg bits baked in a muffin tin are created with a delectable crust made from hash browns.It very delicious and yummy.if you try this recipe must provide your precious Feedback.Thank you so much to visit my Page.
Preparation Time:
Ten minutes for preparation
35 minutes for cooking
Entire Time: 45 Minutes
Servings: 12 components
INGREDIENTS:
- cooking oil
- Three cups of thawed frozen shredded hash brown potatoes
- Three teaspoons of melted butter
- one-eighth teaspoon of salt
- one-eighth teaspoon of finely powdered black pepper
- Two cups of shredded Mexican-style blend of four cheeses
- Six big eggs, whisked just enough
- 1/4 cup of finely chopped red bell pepper
- 1/4 tsp ground red pepper, if desired
- Six crisp-cooked and diced bacon slices
- fresh chives, chopped, as a garnish
DIRECTION:
Step 1:
Bake at 425 degrees Fahrenheit (220 degrees Celsius). Apply cooking spray to 12 (2 1/2-inch) muffin tins.
Step 2:
After wrapping the hash browns in a fresh kitchen towel, squeeze out as much moisture as you can. In a large bowl, stir together hash browns, melted butter, salt, and black pepper. In each prepared muffin cup, press approximately 1/4 cup of the hash brown mixture into the bottom and up the edges.
Step 3:
Bake in the preheated oven until lightly browned, 18 to 20 minutes.
Step 4:
Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.
Nutrition Facts Servings Per Recipe:
12 Calories 311%/ Daily Value *Total Fat 22 g 29%/Saturated Fat 8 g 40%/Cholesterol 124 m g 41%/Sodium 561 m g 24%/Total Carbohydrate 17 g 6%/ Dietary Fibre 2 g 6 %/ Total Sugars 1 g/ Protein 11 g / Vitamin C 8 m g 40%/ Calcium 151 m g 12%/ Iron 1 m g 5%/ Potassium 287 m g 6%