Potato Omelet Cups
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 6 eggs
- 2 egg whites
- 1 pound hash browns thawed
- 1 large shallot diced small
- 1 small red bell pepper diced small
- 1 4 ounce ham steak diced small
- 3/4 cup cheddar cheese grated
- Carbohydrate 17.2873946606667 g
- Cholesterol 1080.83625 mg
- Fat 30.955520449 g
- Fiber 1.31738216688054 g
- Protein 47.620732137 g
- Saturated Fat 11.12602759385 g
- Serving Size 1 1 Serving (440g)
- Sodium 804.642303566667 mg
- Sugar 15.9700124937861 g
- Trans Fat 4.75097220396667 g
- Calories 537 calories
1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon unsalted butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add 4 cups frozen hash browns (1 pound), thawed, and 2 egg whites; season with coarse salt and ground pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes. 2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium heat. Add 1 shallot, diced small; 1 small red bell pepper diced small; and 4 ounces ham steak, diced small. Cook, stirring occasionally, until shallot is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with 3 ounces cheddar, grated (3/4 cup). Bake 2 minutes. 3. Remove from oven and crack 1 large egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, about 8 minutes to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
