Baked Eggs in Cheesy Hash Brown Bowls
Try this Baked Eggs in Cheesy Hash Brown Bowls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1/2 cup shredded cheddar cheese
- 2 eggs, room temperature
- 2 tablespoons crumbled bacon
- 2 cups shredded hash browns (i used simply potatoes) all excess moisture squeezed out and patted dry
- 2 tablespoons chopped fresh herbs such as parsley or basil
- Carbohydrate 2.52200333473492 g
- Cholesterol 50.4699999866266 mg
- Fat 19.9742866633614 g
- Fiber 0.348833343157496 g
- Protein 13.8082499956485 g
- Saturated Fat 9.29584666530064 g
- Serving Size 1 1 serving (70g)
- Sodium 545.73216638002 mg
- Sugar 2.17316999157743 g
- Trans Fat 1.30503166616785 g
- Calories 246 calories
Preheat oven to 425F. Have two 12-ounce ramekins ready*.In a large bowl, mix together the hash browns, cheese, onion, olive oil, and salt. Divide evenly between the two ramekins and make a wide enough indent in the middle for adding the egg later.Bake for 30-40 minutes or until the tops just start to turn golden brown (don't let them get too brown as you still need to cook the egg). Cool for 5 minutes.Crack each egg into the middle of each bowl. Bake for another 8-12 minutes or until the egg whites are set. Top evenly with bacon and herbs. Serve immediately.
