Denver Omelet Cups

DENVER OMELET CUPS

Everyday Food Magazine Issue #89 (January/February 2012).

Step 1:  Pre-heat oven to 425. Coat 6 nonstick JUMBO muffin cups with 1/2 tsp unsalted butter. In a large microwave-safe bowl melt 4 tsp butter. Add 4 cups frozen hash browns (the shredded kind not the diced), thawed and 2 egg whites; season with coarse salt and ground pepper and mix thoughorly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.

Step 2:  Meanwhile, in a small nonstick skillet, melt 1/2 tsp butter over medium. Add 1/2 small red onion (diced small), 1 small red bell pepper (diced small) and 4 ounces ham steak (diced small). Cook stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide mixture evenly among cups and top with with 3/4 cup cheddar (grated). 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, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediatley.

Heather, Brad, Herb & Donna - 10 - "Everything good about breakfast in one cup"

NOTES:

To save time I prepped my ham and veggies the night before.

So that I don't have to stress out about getting the eggs cracked quickly and without breaking the yolks, I crack them ahead of time into little individual glass prep bowls (Dollarama find ;) and then I can just quickly dump them into the cups.

I ended up cooking the eggs an extra 5 minutes so that the yolks were done. Once baby is here I can go back to runny yolks.

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