- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Makes
- 6 egg cups
Ingredients
- HASH BROWN CUPS:
- 1 tbsp
- butter, melted
- 15 mL
- 3 cups
- frozen hash brown fried potatoes, thawed
- 750 mL
- 3
- green onions, thinly sliced
- 2
- eggs, whites only, whisked
- 1/4 tsp
- each salt and pepper
- 1 mL
- FILLING:
- 6 slices
- naturally smoked bacon, 50% less salt
- 1
- small red pepper, finely chopped
- 1/2 cup
- shredded aged 5 years Canadian Cheddar cheese
- 125 mL
- 6
- eggs
- 1/4 tsp
- each salt and pepper
- 1 mL
Directions
- Step 1
- Preheat oven to 425°F (220°C). In a bowl, combine butter, hash browns, green onions, egg whites, salt and pepper and mix well.
- Step 2
- Evenly divide hash brown mixture among a large 6-cup, non-stick muffin tin or six 6-oz (175 g) ramekins. Firmly press mixture into bottoms and up sides of each cup. Bake on bottom rack of oven until golden, about 15 min. Set aside to cool.
- Step 3
- In a non-stick skillet, cook bacon over medium-high heat until crispy, about 5 min. Transfer bacon to a paper towel–lined plate and discard all but 1 tbsp (15 mL) of bacon fat. Add red pepper to skillet and cook until softened, about 4 min. Remove from heat and crumble bacon into skillet. Divide red pepper mixture evenly among muffin cups.
- Step 4
- Sprinkle egg cups with cheese and then crack 1 egg into each cup. Bake until whites are set but yolks are still runny, about 10 min. (Add 1 to 2 min. for firm yolks.) Season with salt and pepper. Use a knife to remove potato cups from pan and serve immediately.
Tips
Make ahead: Prepare steps 1 and 2 the night before, cover and refrigerate. Bring cups to room temperature before proceeding with step 3.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.