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Hash Brown and Bacon Omelet Cups

4

45 min

Hash Brown and Bacon Omelet Cups

Hash Brown and Bacon Omelet Cups Photo 1

Category

Egg appetizer

Time

45 min

Serving

12 persons

Calories

311

Rating

4.00★ (25)

Cuisine

Author: Victoria Buriak
Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.

Ingredients

  • cooking spray:
  • frozen shredded hash brown potatoes: 3 cups (thawed)
  • butter: 3 Tbsp (melted)
  • salt: 0.125 tsp
  • black pepper: 0.125 tsp (freshly ground)
  • Mexican-style four-cheese blend: 2 cups (shredded)
  • eggs, lightly: 6 piece (beaten)
  • red bell pepper: 0.25 cup (chopped)
  • red pepper: 0.25 tsp (crushed, optional)
  • slices bacon, crisp-cooked and: 6 piece (chopped)
  • fresh chives: (for garnish, chopped)

Metric Conversion

Stages of cooking

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Hash Brown and Bacon Omelet Cups Photo 32
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  1. Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.
    Hash Brown and Bacon Omelet Cups Photo 2
  2. Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible. Stir together hash browns, melted butter, salt, and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.
    Hash Brown and Bacon Omelet Cups Photo 3
  3. Bake in the preheated oven until lightly browned, 18 to 20 minutes.
    Hash Brown and Bacon Omelet Cups Photo 4
  4. Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
    Hash Brown and Bacon Omelet Cups Photo 5
  5. Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.
    Hash Brown and Bacon Omelet Cups Photo 6

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