Ham and Egg Breakfast Cups with Hash Browns
Recipe from Family Circle

These kid-favorite breakfast cups layer ham, scallions, cheese, and eggs in muffin tins to make low-fat mini casseroles. Hash brown potatoes add a finishing touch to this recipe.



by 29  people


add your rating
add a comment
Servings: 8
Prep Time: 5 mins
Recent Activity:
 
savings in
 
Ingredients
    Ham Cups:
    • see savings
      On Sale
      8   slices 
      sugar-cured deli ham
    • see savings
      On Sale
      4   tablespoons 
      1 ounce shredded reduced-fat sharp Cheddar cheese
    • see savings
      On Sale
      1   
      scallion, thinly sliced
    • see savings
      On Sale
      8   
      large eggs
    • see savings
      On Sale
      1/8  teaspoon 
      black pepper
    Hash Browns:
    • see savings
      On Sale
      1   pound 
      Idaho potatoes
    • see savings
      On Sale
      1   
      scallion, thinly sliced
    • see savings
      On Sale
      1/2  teaspoon 
      salt
    • see savings
      On Sale
      1/4  teaspoon 
      black pepper
    • see savings
      On Sale
      1   tablespoon 
      vegetable oil

    Directions
    Ham and Egg Cups:

    1.
    Preheat the oven to 400 degrees F. Coat 8 muffin cups with cooking spray. Set aside.
    2.
    Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham "cups." Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
    3.
    Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
    Hash Browns:

    1.
    Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
    2.
    Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
    3.
    Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.
    Nutrition information
    Per Serving: cal. (kcal) 132, Fat, total (g) 8, chol. (mg) 299, sat. fat (g) 3, carb. (g) 2, pro. (g) 12, sodium (mg) 458, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    Fabulous Fish: Salmon Hash with Poached Eggs
    ...The first time I had breakfast hash, I was camping with friends in California. I watched... and topped with eggs. Click here for our salmon hash with poached eggs recipe I spotted... this recipe for Salmon Hash with Poached Eggs, which had fish as the star of the dish and couldn't wait to try it at my... read more...
    Ham, Asparagus, and Cheese Breakfast Strata
    ...Every year for Christmas breakfast, my mom makes an egg strata. It's great food for morning company... this spring. Who wouldn't love a breakfast of sweet and herbaceous asparagus, salty ham, and nutty cheese held... fitting for an Easter or Mother's Day brunch, and I found a match with this Ham, Asparagus, and Cheese... read more...
    The Ham & Cheese Breakfast Casserole That Saved Christmas!
    ... tomorrow morning, thanks to this make-ahead Ham and Cheese Breakfast Casserole from the blog Foodie Crush.... On Christmas eve (that's NOW, by the way), the kids in her family would make this Ham and Cheese Breakfast... Casserole by tearing up the bread, mixing the eggs, shredding the cheese, and layering the ham on top. "We... read more...
    how tos

    shop our favorite products