CHEESY HASH BROWN EGG CUPS RECIPES

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SCRAMBLED EGG HASH BROWN CUPS RECIPE: HOW TO MAKE IT



Scrambled Egg Hash Brown Cups Recipe: How to Make It image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

CHEESY HASH BROWN CASSEROLE RECIPE: HOW TO MAKE IT



Cheesy Hash Brown Casserole Recipe: How to Make It image

Be prepared to make this cheesy hash brown casserole again and again. Creamy and cheesy, it's hard to believe this is a reduced-fat casserole. No potluck buffet should be without it! —Sue Ann O'Buck, Sinking Spring, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1 package (24 ounces) frozen shredded hash brown potatoes
2 cups shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
Paprika

Steps:

  • In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.

Nutrition Facts : Calories 231 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

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Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
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CHEESY HASH BROWN CASSEROLE RECIPE: HOW TO MAKE IT
Be prepared to make this cheesy hash brown casserole again and again. Creamy and cheesy, it's hard to believe this is a reduced-fat casserole. No potluck buffet should be without it! —Sue Ann O'Buck, Sinking Spring, Pennsylvania
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