Southwest Hash Brown Cups
Prep: 15 minutes
Bake: 35 minutes • Serves: 6
4 slices thick-cut hickory smoked bacon, chopped
2-1/2 cups thawed Ore-Ida shredded hash brown frozen potatoes
3 tablespoons unsalted butter, melted
1 tablespoon fresh chopped chives
1/4 cup drained and rinsed black beans
1/4 cup thawed frozen corn
9 Eggland’s Best cage free large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta cheese
1 avocado, peeled, pitted and chopped
1/2 cup salsa
1.Preheat oven to 425°; spray 12-cup standard muffin pan with cooking spray. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
2. In large bowl, toss hash browns, butter, chives and bacon; press about 1/3 cup onto bottom and up sides of each prepared cup. Bake cups 20 minutes or until golden brown; reduce oven temperature to 375°.
3. Divide beans and corn into cups. In large bowl, whisk eggs, salt and pepper; pour into cups and top with cheese. Bake hash brown cups 15 minutes or until internal temperature reaches 160°. Makes 12 hash brown cups.
4. Run knife around edges of hash brown cups to loosen; serve topped with avocado and salsa.
Approximate nutritional values per serving (2 hash brown cups):
336 Calories, 24g Fat (9g Saturated), 311mg Cholesterol, 588mg Sodium,
15g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 16g Protein
Dietitian’s Dish Tip(s):
Frozen hash browns make these cups crispier and easier for that diner-style flavor. Bonus points for piling them high with extra bell peppers and onions for vitamin C!
