Make ahead: Prepare steps 1 and 2 the night before, cover and refrigerate. Bring cups to room temperature before proceeding with step 3.
1. Preheat over to 425F. In a bowl, combine butter, hash browns, green onions, egg white and 1/4 each of salt and pepper. Mix well. Evenly divide hash brown mixture among a large 6-cup, non-stick muffin tin or six 6-oz ramekins. Firmly press mixture in the bottom and up sides of each cup. Bake on bottom rack of oven until golden, about 15 minutes. Set aside to cool.
2. In a non-stick Skillet, cook bacon over medium high heat until crispy, about 5 minutes.. Transfer bacon to a paper towel lined plates and discard all but 1 Tbsp. of bacon fat. Add red pepper to the skillet and cook until softened about 4 minutes. Remove from heat and crumble bacon into skillet. Divide red pepper mixture evenly among cups
3. Sprinkle cups with cheese then crack one egg into each cup. Bake until the whites are set but the yolks are still runny, about 10 minutes. (add 1 to 2 minutes for firmer yolks). Season with remaining salt and pepper. Loosen the cups with a knife if necessary and serve immediately.
Per serving (1 Egg Cup): 290 Calories, 14 g protein, 19 g total fat (7 g saturated fat), 215 mg cholesterol, 16 g carbohydrates, 2 g fibre, 1 g sugars, 215 mg sodium.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 295 (60%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 468.8mg||144 %|
|Sodium 875.2mg||30 %|
|Potassium 659.4mg||17 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 19.6g|
|Protein 28.3g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
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