Scrambled Egg Hash Brown Cups

If you want to add more gluten free recipes to your recipe box, Scrambled Egg Hash Brown Cups might be a recipe you should try. For 79 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This side dish has 205 calories, 9g of protein, and 14g of fat per serving. This recipe serves 12. 1246 people have made this recipe and would make it again. It is brought to you by Taste of Home. If you have monterey jack cheese, salt, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so great. If you like this recipe, you might also like recipes such as Scrambled Egg Hash Brown Cups, Hash Brown Egg Cups, and Hash-Brown Egg Cups.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

10 thick-sliced bacon strips, cooked and crumbled

1 tablespoon butter

6 large eggs

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes

1/2 cup 2% milk

1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

1/8 teaspoon salt

Equipment:

oven

muffin liners

frying pan

whisk

bowl

Cooking instruction summary:

Directions Preheat oven to 400. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Yield: 1 dozen. Test Kitchen Tips For extra creamy custard-style eggs, patience is a virtue. Drop your temperature to medium-low, and stir frequently. We love how easy and mess-free it is to cook bacon in the oven. Line a pan with aluminum foil, spread bacon over it and bake until crisp, typically 20-25 minutes at 350 degrees. Originally published as Scrambled Egg Hash Brown Cups in Simple & Delicious December/January 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:


1. Preheat oven to 40

2. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups.

3. Bake 18-20 minutes or until light golden brown.

4. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat.

5. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese.

6. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.


Nutrition Information:

Quickview
200k Calories
9g Protein
14g Total Fat
9g Carbs
2% Health Score
Limit These
Calories
200k
10%

Fat
14g
22%

  Saturated Fat
5g
37%

Carbohydrates
9g
3%

  Sugar
0.65g
1%

Cholesterol
117mg
39%

Sodium
254mg
11%

Get Enough Of These
Protein
9g
18%

Selenium
13µg
19%

Phosphorus
148mg
15%

Vitamin B2
0.19mg
11%

Calcium
101mg
10%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
8%

Vitamin B12
0.44µg
7%

Vitamin B6
0.14mg
7%

Vitamin B5
0.7mg
7%

Potassium
226mg
6%

Zinc
0.96mg
6%

Iron
1mg
6%

Vitamin A
259IU
5%

Vitamin D
0.78µg
5%

Vitamin C
3mg
5%

Manganese
0.08mg
4%

Folate
15µg
4%

Copper
0.08mg
4%

Magnesium
13mg
4%

Vitamin E
0.4mg
3%

Fiber
0.66g
3%

covered percent of daily need
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