Hash-Brown Egg Cups

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

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 2

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
430
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
255mg
255%;
Sodium
720mg
720%;
Total Carbohydrate
43g
43%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
25%;
Iron
10%;
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.