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Egg and Crispy Potato Nests

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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.