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Photo: Charlotte & Johnny Autry
Active Time:30 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray120-ounce packagefresh shredded potatoes (hash browns)3tablespoonscanola oil¼teaspoonsalt, divided¼teaspoonground pepper, divided6large eggs⅓cuplow-fat milk¾cupcooked crumbled sausage6tablespoonsshredded pepper Jack cheese¼cupchopped bell pepper¼cupchopped red onion
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
120-ounce packagefresh shredded potatoes (hash browns)
3tablespoonscanola oil
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
6large eggs
⅓cuplow-fat milk
¾cupcooked crumbled sausage
6tablespoonsshredded pepper Jack cheese
¼cupchopped bell pepper
¼cupchopped red onion
DirectionsPreheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.Originally appeared: EatingWell.com, April 2022
Directions
Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.
Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.
Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.
Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.
Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).
Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)304Calories18gFat22gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
