Potato Omelet Cups
I saw a recipe on "My Recipies" titled "Potato Nest With Sour Cream And Smoked Salmon" and thought you could convert the "Nest into a breakfast or brunch recipe by adding ham and eggs inplace of the salmon.
I saw a recipe on "My Recipies" titled "Potato Nest With Sour Cream And Smoked Salmon" and thought you could convert the "Nest into a breakfast or brunch recipe by adding ham and eggs inplace of the salmon.
- 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
Step-by-step
- 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.
- 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.
- 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.
Are the potatoes crisp enough at the edges before the filling goes in? Achieving structural integrity in a handheld baked egg dish requires a high initial oven temperature of 475 degrees Fahrenheit. Pressing thawed hash browns combined with egg whites firmly up the sides of a jumbo muffin tin creates a moisture-resistant barrier. This technique prevents the liquid whole eggs from turning the crust soggy during the final bake.
Reading Egg Doneness Visually
Determining when individual baked eggs are finished requires careful observation rather than piercing with a probe. Whites should appear completely opaque and set, while the center yolk maintains a glossy sheen and yields slightly under gentle pressure. Pulling the pan at the eight-minute mark ensures the residual heat finishes the cooking process without hardening the center.
- Swap the ham for finely chopped sautéed mushrooms using a one-to-one volume ratio for a meatless variation.
- Coat the muffin cups thoroughly with butter to prevent the potato starch from adhering to the metal surface.
