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Hash Brown and Bacon Omelet Cups

Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 311
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • cooking spray
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups shredded Mexican-style four-cheese blend 8 ounces
  • 6 eggs, lightly beaten
  • 1/4 cup chopped red bell pepper
  • 1/4 teaspoon crushed red pepper optional
  • 6 slices bacon, crisp-cooked and chopped
  • Chopped fresh chives, for garnish

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.
  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.
  3. Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  4. Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.
  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.

Nutrition

Calories: 311kcalCarbohydrates: 17gProtein: 11gFat: 22gSaturated Fat: 8gCholesterol: 124mgSodium: 561mgFiber: 2gSugar: 1g

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