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Bacon, Egg and Cheese Hashkets #SP5

5.0(46)

Official Contest Entry: Simply Potatoes 5Fix. I'm always looking for a fun, new way to serve up breakfast and I just happen to be a lover of potatoes, bacon, eggs and cheese...enough said, right? These bacon, egg and cheese hashkets are a savory breakfast treat with a twist! Serve it up with some fruit on the side and you've got a perfect start to the day.

by Cooking with Giggles·published 2014-03-25

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Breakfast

Servings

4 Hashbrown Muffins, 4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

195 kcal

Ingredients (5)

serves

4 eggs, lightly beatenegg
4 tablespoons scallions, dicedscallion
4 slices bacon, dicedbacon
3/4 cup cheddar cheese, freshly shreddedcheddar
1 cup Simply Potatoes® Shredded Hash Browns, defrosted

Instructions (13 steps)

01Pre-heat oven to 350 degrees.
02Heat small skillet on medium-high temperature.
03While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
04Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
05Slice white and light green parts of scallions, set aside .
06Lightly beat eggs until just blended.
07

Spray four cupcake holes with non-stick spray.

08Line each greased cupcake hole with enough hash browns to coat all sides.

09Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.

10Pour egg mixture into each, filling the rest of the hash brown basket.

11Sprinkle the cheese evenly amongst each filled cupcake hole.

12Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.

Nutrition (per serving)

Calories: 195 kcal
Protein: 13 g
Fat: 15 g
Saturated fat: 7 g
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 270 mg
Cholesterol: 214 mg

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Rich recipe — supports nutrition-aware planning.