BROWN EGG CALORIES RECIPES

EGG, HASH BROWN & BACON BREAKFAST SKILLET RECIPE | EATINGWELL

Egg, Hash Brown & Bacon Breakfast Skillet Recipe | EatingWell image

This breakfast skillet is reminiscent of the hashbrown bowl at Waffle House. It's filling and tastes decadent, but is still a pretty low-calorie breakfast. Be sure to use a large skillet because although it may seem too big for the amount of ingredients, you need the surface area to get your potatoes crispy (overcrowding your skillet will just steam them).

Provided by Ivy Odom

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

3 slices center-cut bacon, chopped
2 tablespoons canola oil, divided
16 ounces frozen southern-style diced hash browns (4 cups)
4 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
1?½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)
¼ cup chopped scallions (from 2 scallions)
1 teaspoon Mexican-style hot sauce (such as Cholula)

Steps:

Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
Uncover skillet; create 4 wells in potatoes using back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.

Nutrition Facts : Calories 280 calories, CarbohydrateContent 19 g, FatContent 17 g, FiberContent 2 g, ProteinContent 13 g, SaturatedFatContent 5 g, SodiumContent 390 mg, SugarContent 1 g

HASH-BROWN EGG CUPS RECIPE - BETTYCROCKER.COM

Hash-Brown Egg Cups Recipe - BettyCrocker.com image

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 2

Number Of 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

Steps:

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.
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.
Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430 , CarbohydrateContent 43 g, CholesterolContent 255 mg, FatContent 1 , FiberContent 5 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1/2 of Recipe, SodiumContent 720 mg, SugarContent 3 g, TransFatContent 0 g

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