Denver Omelet Cups
Source: Adapted from Everyday Food - Jan/Feb 2012
4 tsp unsalted butter, plus more for greasing and sauteeing
4 cups (1 pound) peeled, shredded potato or frozen hash browns, thawed
6 large eggs
2 large egg whites
Coarse salt
Fresh ground pepper
1/2 small onion, diced small
1 small bell pepper, stemmed, seeded, and diced small
4 oz ham steak, crumbled sausage or bacon
3 oz shredded cheddar
Preheat oven to 475. Coat 6 nonstick jumbo muffin cups with butter.
In a large microwave-safe bowl, melt 4 tsp butter. Add hash browns and 2 egg whites; season with salt and 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, saute onion, bell pepper and meat, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper.
Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes.
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.
With a small offset spatula, remove cups from pan and serve immediately.
6 servings
Cindy's note - can make recipe in a 9x13 pan or 2 9x9 pie plates, just crack eggs evenly over crust and veggies. Made in pie plate