Hash Brown and Bacon Omelet Cups are a delightful twist on the classic omelet, offering a convenient and portable way to enjoy a hearty breakfast or brunch. Combining crispy hash browns, savory bacon, and fluffy eggs in a single serving, these delectable creations are perfect for those looking to start their day with a burst of flavor and energy. Whether served as a grab-and-go option for busy mornings or as a centerpiece for a leisurely weekend brunch, Hash Brown and Bacon Omelet Cups promise to satisfy both palate and appetite with their irresistible combination of textures and tastes. Let's explore the simple yet satisfying recipe that brings together these breakfast favorites in a convenient and delicious package.
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
12
Ju
Ingredients
- cooking spray
- 3 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups shredded Mexican-style four-cheese blend
- 6 large eggs, lightly beaten
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon crushed red pepper (optional)
- 6 slicesbacon, crisp-cooked and chopped
- chopped fresh chives, for garnish
Directions
step one
Preheat your oven to 425 degrees F (220 degrees C) and generously grease 12 muffin cups, each measuring 2 1/2 inches, using cooking spray.
Step two
To ensure the best texture, begin by wrapping the hash browns in a clean kitchen towel and gently squeeze to eliminate excess moisture. In a spacious mixing bowl, combine the squeezed hash browns with melted butter, salt, and black pepper, ensuring an even distribution of flavors. Proceed by pressing approximately 1/4 cup of the hash brown mixture firmly into the bottom and along the sides of each muffin cup that has been prepared. This step ensures that each omelet cup retains its shape and provides a sturdy base for the flavorful filling.
Step three
Bake in the oven that has been preheated until lightly browned, which typically takes about 18 to 20 minutes.
Step four
While simultaneously, combine cheese, eggs, bell pepper, and crushed red pepper (if desired) in a bowl, stirring until well mixed.
Step five
Remove the muffin tin from the oven and lower the temperature to 400 degrees F (200 degrees C). Sprinkle half of the bacon over the hash browns. Pour the egg mixture over the hash browns and bacon, then sprinkle the remaining bacon on top. Bake until a knife inserted into the centers comes out clean, typically taking 13 to 15 minutes. Once done, garnish the omelet cups with chopped chives for an added burst of flavor and freshness.
Nutrition Facts (per serving)
| 311 | Calories |
| 22g | Fat |
| 17g | Carbs |
| 11g | Protein |
Topic Keywords
recipe,hash brown breakfast cups recipe,bacon and eggs,hash brown and bacon omelet,hash browns recipe,hash browns,breakfast recipes,hash brown recipe,bacon,recipes,bacon and eggs recipe,bacon recipes,breakfast cups recipe,hash brown breakfast cups,eggs and bacon,how to make hash brown breakfast cups,hash brown cups recipe,egg cups recipe,bacon and egg cups,hash brown recipes,how to make hash browns,egg recipes.
