Hash Brown Egg Cups

hash brown egg cups
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  • Ingredients
    5 large EGGS, divided
    1 1/2 cup refrigerated hash brown potatoes, thawed
    1/3 cup chopped ham
    1/2 cup shredded sharp cheddar cheese

    Yields: 3 servings

  • Nutritional Information

    Per serving: 1/3 of recipe

    Calories: 320

    Total fat: 21 g
    Saturated fat: 8 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 5 g

    Cholesterol: 336 mg
    Sodium: 640 mg
    Carbohydrates: 14 g
    Fiber: 1 g
    Sugar: 1 g
    Protein: 19 g
    Vitamin A: 133 mcg
    Vitamin D: 2 mcg
    Folate: 50 mcg
    Choline: 256 mg
    Calcium: 189 mg
    Iron: 2 mg
    Potassium: 357 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.

Directions

  1. BEAT one egg in a small bowl and STIR in hash brown potatoes. Equally DIVIDE potato mixture and PRESS into 6 muffin cups.

  2. BAKE in preheated 450°F oven for 10-12 minutes to crisp potatoes.

  3. While potatoes are cooking, BEAT 4 eggs in a small bowl and STIR in chopped ham.

  4. COAT skillet with vegetable spray and SCRAMBLE eggs and ham until still moist but not dry cooked.

  5. DIVIDE scrambled eggs and PLACE equally in each muffin cup.

  6. TOP with shredded cheese (about 2 Tbsp. each).

  7. RETURN to oven and BAKE for an additional 5 minutes.