Hash Brown Breakfast Cups
Recipe Description
Muffin pan farmers breakfast in a cup
Ingredients
- 1 pound (450 grams) frozen shredded hash brown potatoes, thawed
- 2 large egg whites (60 grams)
- 2 tablespoons (25 grams) melted butter
- 1/2 teaspoon (2 grams) salt (or to taste)
- 1/2 teaspoon (2 grams) ground pepper (or to taste)
- 1 tablespooon (12 grams) butter or olive oil
- 1/2 cup (120 ml) red onion, finely chopped
- 1/2 cup (120 ml) red, green, orange, or yellow bell pepper, finely chopped
- salt and pepper to taste
- 1 cup (240 ml) ham, diced (can also use ham steak, Canadian back bacon, bacon, or crumbled sausage)
- 2 cups fresh spinach, coarsely chopped
- 1 1/2 cups (360 ml) grated cheese (can use Cheddar, Colby, Monterey Jack, Mexican blend, gruyere, goat cheese, etc.)
- 6 large eggs
Instructions
Preheat your oven to 475 degrees F (245 degrees C). Butter six – jumbo (1 cup) (240 ml) muffins cups, preferably nonstick.
Place the thawed hash browns in a large bowl. Season with the salt and pepper. In another bowl whisk the egg whites to break them up. Add the egg whites to the hash browns, along with the melted butter, and toss to combine. Evenly divide the mixture among the muffin cups (about 1/2 cup (120 ml) in each cup) and firmly press onto the bottom and up the sides of each cup. Bake in your preheated oven for about 15 minutes, or until nicely browned.
Meanwhile melt the butter (or oil) in a medium sized skillet. Saute the onions and bell pepper, on medium high heat, until softened. Season with salt and pepper. Add the ham and spinach and saute until the spinach has wilted. Remove from heat. Evenly divide the mixture among the baked hash brown cups and then sprinkle with a couple of tablespoons of grated cheese. Place back into the oven for about 2-3 minutes or until the cheese is starting to melt.
Remove from oven and crack one egg into each cup. Bake until the whites are set and yolks are still runny (about 8-10 minutes). Remove from oven and place on a wire rack. Let them cool for a few minutes. Then, using an offset spatula, remove the breakfast cups from your muffin pan. Serve right away. Leftovers can be covered and stored in the refrigerator. Reheat either in the oven or microwave.
Makes six breakfast cups.
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