Hash Brown and Bacon Omelet Cups

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:

  1. cooking oil
  2. Three cups of thawed frozen shredded hash brown potatoes
  3. Three teaspoons of melted butter
  4. one-eighth teaspoon of salt
  5. one-eighth teaspoon of finely powdered black pepper
  6. Two cups of shredded Mexican-style blend of four cheeses
  7. Six big eggs, whisked just enough
  8. 1/4 cup of finely chopped red bell pepper
  9. 1/4 tsp ground red pepper, if desired
  10. Six crisp-cooked and diced bacon slices
  11. 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.

Step 5:

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.

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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%

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