Name: Hash Brown and Bacon Omelet Cups
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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; 6 large eggs, lightly beaten; 1/4 cup red bell pepper; 1/4 teaspoon crushed red pepper (optional); 6 slices bacon, crisp-cooked and chopped; chopped fresh chives, for garnish

Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Servings:

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
6 large eggs, lightly beaten
1/4 cup red bell pepper
1/4 teaspoon crushed red pepper (optional)
6 slices bacon, crisp-cooked and chopped
chopped fresh chives, for garnish

Directions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.

Step 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.

Step 3
Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Step 4
Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

Step 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 Facts (per serving)

311

Calories

22g

Fat

17g

Carbs

11g

Protein

Nutrition Facts
Servings Per Recipe 12
Calories 311
% Daily Value *
Total Fat22g	29%
Saturated Fat8g	40%
Cholesterol124mg	41%
Sodium561mg	24%
Total Carbohydrate17g	6%
Dietary Fiber2g	6%
Total Sugars1g
Protein11g
Vitamin C8mg	40%
Calcium151mg	12%
Iron1mg	5%
Potassium287mg	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Allrecipes Magazine Recipes Bacon Breakfast and Brunch Everyday Cooking Family-Friendly Recipes Pork Potato Recipes Side Dish

- by: Rob Mckinley
- 9 months ago
Simple, easy to make, I’m looking forward to having this for breakfast sometime soon!!
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- by: Lynne
- 9 months ago
I eliminated the salt and pepper s. Used prepackaged bacon bits instead of cooking 6 strips of bacon slices. Cut way back on prep time and clean up
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- by: Cookdap Member
- 9 months ago
absolutely delicious!
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- by: Matthew Winschel
- 9 months ago
Delightful, thank you! Had to swap some seasonings based on what I had on hand, diced jalape?o peppers instead of green and chives, garlic salt and onion powder. Proportions just right… Perfect breakfast. Now if only there was some way to remove random pointless musings from people who didn’t actually make the recipes, everything would be perfect. So glad this was in my inbox this morning
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- by: Gail
- 9 months ago
Great to make ahead for an ‘on the go’ recipe. I didnt have red bell pepper but it was still good. I added some tajin seasoning for a little kick.
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- by: Ole Bath
- 9 months ago
I left out the red pepper.
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- by: Laurie Bice
- 9 months ago
Pretty and full of flavor. Delicious! Wouldn?t change a thing!
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- by: Karen Stevens
- 9 months ago
Very tasty! I substituted fresh jalape?o (with seeds) and red onion instead of red pepper and crushed red pepper?.the time consuming task was pressing the hash browns in the cups?.will probably attempt again but need to find a better way to press the hash browns?messy but good. Made the house smell delicious! Topped with a dollop of fresh homemade salsa a sour cream instead of chives (didn?t have any) Yum Yum Yum!
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- by: Rebecca
- 9 months ago
Made this recipe as directed, and loved it. They heat up nicely too. Might want to try ham and swiss, or Denver style, so many possibilities!
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- by: Cookdap Member
- 8 months ago
great recipe. easy to follow instructions. great tasting . I ate all of it. can’t eat just one , so ate ALL. SUPER BREAKFAST TREAT.
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- by: Tammy
- 8 months ago
I mixed the chopped bacon into the egg mixture and next time I make it I will add onions into the egg mixture too. It was yummy! Even the hubby liked it and he doesn’t like hashbrowns!
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