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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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 279 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1080.8mg||333 %|
|Sodium 804.6mg||28 %|
|Potassium 770.5mg||20 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 16g|
|Protein 47.6g||68 %|
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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: 537
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