MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY
Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper
Provided by Hannah Williams
Total Time 30 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F/220°C.
- In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
- Bake for 15-20 minutes, until golden brown.
- In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
- Bake 15 minutes. Freeze up to 1 month.
- Enjoy!
Nutrition Facts : Calories 206 calories, CarbohydrateContent 10 grams, FatContent 14 grams, FiberContent 0 grams, ProteinContent 8 grams, SugarContent 0 grams
CHEESY EGG STUFFED PEPPERS RECIPE | EATINGWELL
Bake up omelets in a pepper for a healthy, veggie-packed breakfast. Sweet bell peppers are filled with a cheesy egg filling with all the fixings of a classic Denver omelet. If you're cooking for a crowd, this recipe is easy to double!
Provided by Hilary Meyer
Categories Healthy Stuffed Pepper Recipes
Total Time 50 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Halve 2 peppers lengthwise; remove and discard seeds. Place the peppers cut-side up in an 8-inch-square microwave-safe dish. Microwave on High until just tender, about 3 minutes. Pat dry and sprinkle with salt.
- Whisk eggs and half-and-half in a medium bowl.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add chopped bell pepper and onion. Cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Divide the pepper and onion mixture among the pepper halves. Divide ham among the pepper halves. Fill each pepper with the egg mixture until just filled. (Depending on the size of your peppers, you may have some egg mixture left over.) Top each pepper half with 1 tablespoon cheese. Bake until the filling is set, 30 to 40 minutes. Sprinkle with chives and serve.
Nutrition Facts : Calories 165.9 calories, CarbohydrateContent 5.5 g, CholesterolContent 206.1 mg, FatContent 10.3 g, FiberContent 1.4 g, ProteinContent 12.1 g, SaturatedFatContent 4 g, SodiumContent 277 mg, SugarContent 3.4 g
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