Hash-Brown Egg Cups

By Jenusa

Ingredients

• 3/4 cup shredded Cheddar cheese (3 oz)
• 2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
• 1/4 cup chopped green onions (4 medium)
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 2 eggs
• 1/8 teaspoon Italian seasoning

Details

Servings 1
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.

2
Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.

3
Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.