CHEESY EGG RECIPE RECIPES

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MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

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

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

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



Cheesy Egg Stuffed Peppers Recipe | EatingWell image

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

2 large bell peppers, plus 1/4 cup chopped, divided
¼ teaspoon salt
4 large eggs
2 tablespoons half-and-half
1 teaspoon extra-virgin olive oil
¼ cup chopped onion
? cup diced ham (about 2 ounces)
¼ cup shredded cheese, such as Cheddar, Swiss or Monterey Jack
1 tablespoon chopped fresh chives

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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