Scrambled Egg Hash Brown Cups Recipes

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HASH-BROWN EGG CUPS



Hash-Brown Egg Cups image

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

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 2

Number Of Ingredients 7

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

Steps:

  • Heat oven to 400°F. 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.
  • 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.
  • Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CHEESY SCRAMBLED EGGS WITH HASH BROWNS



Cheesy Scrambled Eggs with Hash Browns image

On busy days, start the morning right with a complete and hearty breakfast.

Categories     Scrambled Eggs

Time 25m

Yield Serves: 4

Number Of Ingredients 11

8 eggs
1 tbsp ( 15 mL ) water
½ tsp ( 2.5 mL ) each salt and pepper
2 tbsp ( 30 mL ) butter
½ cup ( 125 mL ) shredded Cheddar cheese
2 tbsp ( 30 mL ) olive oil
2 large baked Russet or baking potatoes, peeled and diced
1 small onion, chopped
½ green pepper, chopped
½ red pepper, chopped
½ tsp ( 2.5 mL ) each paprika and dried oregano

Steps:

  • Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
  • Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.

Nutrition Facts :

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY



Hash Brown Breakfast Cups Recipe by Tasty image

Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper

Provided by Tasty

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 6

20 oz frozen shredded hash brown, thawed
1 ¼ cups shredded cheddar cheese, shredded
1 tablespoon olive oil
12 eggs
salt, to taste
pepper, to taste

Steps:

  • In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
  • Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
  • Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
  • After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams

SCRAMBLED EGG HASH



Scrambled Egg Hash image

Make and share this Scrambled Egg Hash recipe from Food.com.

Provided by TishT

Categories     Breakfast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups loose packed shredded frozen potatoes, thawed
1 cup lean ham, diced
6 eggs, beaten
1/4 teaspoon lemon pepper
1/4 cup sour cream

Steps:

  • In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally.
  • Add eggs and lemon pepper.
  • Mix well to combine.
  • Stir in sour cream.
  • Lower heat and continue cooking until eggs are set, stirring occasionally.

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