Baked Egg and Tater Breakfast Cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup frozen Shredded Hash Brown Potatoes, thawed1 tomato, diced 6 slices Deli Ham, chopped1 cup shredded Part Skim Mozzarella or 2% Milk Cheddar cheese 12 fresh Spinach leaves6 large Eggs 1-2 Scallions, choppedSalt and Pepper to taste
1. Preheat oven to 425* F.
2. Spray muffin tin with cooking spray. Place 1/4 cup hash browns in bottom of cup and press down.
3. Bake for 20 minutes or until crispy.
4. Top each cup with cheese, tomatoes, spinach, and ham, and gently press down.
5. Crack one egg on top of each cup. Season to taste.
6. Spray top of eggs lightly with cooking spray or tent with foil to prevent the top becoming leathery.
7. Bake for 15-20 more minutes, depending on if you like your eggs runny or hard.
8. Sprinkle with freshly chopped scallions and enjoy!
Serving Size: Makes 6 individual muffin cups. Use a medium to large size cup muffin tin or it will overflow.
2. Spray muffin tin with cooking spray. Place 1/4 cup hash browns in bottom of cup and press down.
3. Bake for 20 minutes or until crispy.
4. Top each cup with cheese, tomatoes, spinach, and ham, and gently press down.
5. Crack one egg on top of each cup. Season to taste.
6. Spray top of eggs lightly with cooking spray or tent with foil to prevent the top becoming leathery.
7. Bake for 15-20 more minutes, depending on if you like your eggs runny or hard.
8. Sprinkle with freshly chopped scallions and enjoy!
Serving Size: Makes 6 individual muffin cups. Use a medium to large size cup muffin tin or it will overflow.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 8.7 g
- Cholesterol: 203.5 mg
- Sodium: 362.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.3 g
- Protein: 14.8 g
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