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
  • ingredients 7
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved