Updated Monday, April 23rd, 2012
Yield: Serves 6
Attractive and savory, these baked eggs in hash brown cups can be made with any combination of veggies, meat, and cheese to please your brunch guests.
Preheat the oven to 475 degrees and generously grease 6 jumbo muffin cups or ramekins.
In a large bowl, toss together the thawed hash browns, egg whites, salt, and pepper. Press 1/2 cup of the mixture into the bottom and sides of each muffin cup. You will want a few pieces to come up over the sides of the cups. Bake for 15 minutes.
While the cups are baking, heat the olive oil in a skillet over medium heat and cook the mushrooms, onions, and peppers until the onions are just translucent, then remove from heat.
Place a spoonful of the mushroom mixture into the bottom of each cup, then top with a sprinkle of cheese. Return to the oven for a few minutes to melt the cheese.
Crack an egg into each muffin cup, then return to the oven once more for 10 minutes, or until the whites of the eggs have set but the yolks are still runny.
Remove from the oven and allow to cool for 1 minute before gently loosening (a gentle twist can help) each cup with a rubber spatula. Top with additional salt and pepper to taste.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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