Chef notes
Pack all the goodness of a full breakfast plate into easy-to-eat omelet cups. These bites are filled with fluffy eggs, crispy bacon, crunchy veggies and melty cheese. And they're perfect for getting in a complete meal on the go.
Technique tip: Chill cooled omelet cups in an airtight container up to 3 days. To reheat, wrap in a paper towel and microwave until heated through, 30 seconds to 1 minute.
Ingredients
- 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 (about 8 ounces)
- 6 eggs, lightly beaten
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 slices bacon, crisp-cooked and chopped
- chopped fresh chives, for garnish
Preparation
1.Preheat oven to 425 F. Grease 12 (2½-inch) muffin cups.
2.Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible.
3.Stir together hash browns, melted butter, salt and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into the bottom and up sides of each prepared muffin cup. Bake until lightly browned, 18 to 20 minutes.
4.Meanwhile, stir together cheese, eggs, bell pepper and crushed red pepper (if using) in a bowl.
5.Remove pan from oven. Reduce oven temperature to 400 F.
6.Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.
