- 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.
Tip
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