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Hash-Brown Egg Cups

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By Betty Crocker Kitchens
Updated Jun 13, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    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.
  • Step 
    3
    Return 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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