A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.
Hash-Brown Egg Cups
- Prep Time 15 min
- Total 55 min
- Servings 2
- Ingredients 7
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
Instructions
-
Step1Heat oven to 400°F. 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.
-
Step2Bake 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.
-
Step3Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.
Nutrition
430
Calories
20g
Total Fat
21g
Protein
43g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/2 of Recipe
- Calories
- 430
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 0g
- Cholesterol
- 255mg
- 86%
- Sodium
- 720mg
- 30%
- Potassium
- 810mg
- 23%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 5g
- 18%
- Sugars
- 3g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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