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Hash Brown and Bacon Omelet Cups
Hash Brown and Bacon Omelet Cups
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Crispy hash brown crust elevates convenient egg bites in a muffin tin.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and generously grease a 12-cup muffin tray with cooking spray.
  • Using a clean kitchen towel, squeeze out excess moisture from the hash browns. Combine the hash browns, melted butter, salt, and black pepper in a large bowl. Press 1/4 cup of the mixture into each muffin cup, forming a crust along the bottom and sides.
  • Bake until the top is golden brown, for about 18 to 20 minutes in the preheated oven.
  • Combine cheese, eggs, bell pepper, and crushed red pepper (if desired) in a bowl while waiting.
  • Take out the muffin tin from the oven and lower the oven temperature to 400 degrees F (200 degrees C). Sprinkle half of the bacon over the hash browns. Pour the egg mixture over the bacon and sprinkle the rest of the bacon on top. Bake for 13 to 15 minutes until a knife inserted in the center comes out clean. Finish by decorating with chives.

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