Hash-Brown Egg Cups

Hash-Brown Egg Cups

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

2

servings

3/4
cup shredded Cheddar cheese (3 oz)
2
cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4
cup chopped green onions (4 medium)
1/2
teaspoon seasoned salt
1/8
teaspoon pepper
2
eggs
1/8
teaspoon Italian seasoning
  1. Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
  2. Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
  3. Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a soft center, remove egg cups at the minimum cooking time; leave them in longer for a firm or "hard" cooked egg.

Nutrition Information:

1 Serving (1/2 of Recipe)
  • Calories 430
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 255mg;
  • Sodium 720mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.