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:
covered percent of daily need
