Egg and Crispy Potato Nests
Egg and Crispy Potato Nests
Ingredients
- 3 oz. swiss or cheddar
- 4 oz. ham steak cubed
- 1 red bell pepper diced small
- 1/2 red onion minced
- Salt and pepper to taste
- 6 large eggs plus 2 large egg whites
- 2 cups russet potatoes grated or frozen hash brown thawed
- 5 teaspoons unsalted butter
Instructions
- Preheat oven to 400F.
- Coat 6 jumbo muffin cups with 1/2 teaspoon butter. Add hash browns and 2 egg whites. season with salt and pepper and mix thoroughly.
- Place about 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- In a medium skillet on medium high heat, melt 1/2 teaspoon butter. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 5-7 minutes. Season with salt and pepper.
- Divide vegetable mixture evenly among cups and top with cheese. Bake 2-3 minutes until crispy. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. Rest for 3-4 min before serving.
- Notes: You can replace the ham steak with ground turkey, firm tofu or cubed tempeh.
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Cheers