Potato Omelet Cups
I saw a recipie on "My Recipies" titled "Potato Nest With Sour Cream And Smoked Salmon" and thought you could convert the "Nest into a breakfast or brunch recipie by adding ham and eggs inplace of the salmon."Adults and my kids really enjoy these unique and tasty creations." - johnkurtz
Yield: 6 Servings Ready in 30 minutes
favorite of 76 people 74 people want to try
Potato Omelet Cups Preparation
1. Preheat oven to 475 degrees.
Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon unsalted butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add 4 cups frozen hash browns (1 pound), thawed, and 2 egg whites; season with coarse salt and ground pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium heat. Add 1 shallot, diced small; 1 small red bell pepper diced small; and 4 ounces ham steak, diced small. Cook, stirring occasionally, until shallot is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with 3 ounces cheddar, grated (3/4 cup). Bake 2 minutes.
3. Remove from oven and crack 1 large egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, about 8 minutes to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
In place of ham steak, you can use crumbled sausage or bacon. If you want a scrambled egg omlet, add the vegatables and meat to a scrambled egg and pour it into the potato cup. Cook until the egg is done to your specification.
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Potato Omelet Cups Reviews
Adults and my kids really enjoy these unique and tasty creations.
5 months, 18 hours, ago
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