Ingredients

The following ingredients have 4 Servings
  • 7 ½ teaspoons butter (divided)
  • 4 cups refrigerated shredded hash browns (or frozen hash browns, thawed)
  • 2 egg whites
  • Salt
  • Pepper
  • ½ small onion (diced)
  • ½ small red bell pepper (diced)
  • 4 ounces ham (diced)
  • 3 ounces cheddar cheese (grated)
  • 6 eggs

Instruction

  • Preheat the oven to 475 degrees.
  • Using 3 teaspoons softened butter, prepare three 6” skillets (or one 10-inch skillet, 6 large muffin cups, or 6 small ramekins) and set aside.
  • In a large microwave-safe bowl, melt 4 teaspoons butter.
  • Remove from microwave and add the hash browns and egg whites.
  • Season with salt and black pepper to taste.
  • Using a wooden spoon, mix gently but thoroughly.
  • Divide the mixture evenly between the skillets (or muffin cups, or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
  • Bake for 15 minutes.
  • While the hash browns are cooking, prepare the filling.
  • In a small non-stick skillet, melt 1/2 teaspoon of butter over medium heat.
  • Add the onion, bell pepper and ham.
  • Cook, stirring occasionally, until the onion has softened.
  • Season with salt and pepper.
  • Remove the skillets (or other cooking vessels) with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
  • Top with the cheddar cheese.
  • Bake for 2 minutes.
  • Remove skillets (or other cooking vessels) from the oven and crack two eggs into each (or all six into a 10-inch skillet, or one egg into each muffin cup or ramekin).
  • Season lightly with salt and pepper.
  • Bake until whites are set but yolks still runny – about 7-8 minutes.
  • If using mini skillets, muffin cups, or ramekins – serve directly from the cooking vessel. If using one 10-inch skillet, cut into six portions and serve immediately.