Italian Breakfast in a Cup

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  cups

  hash browns -- frozen -- defrosted

1/4

  cup

  unsalted butter -- melted

1/2

  teaspoon

  Italian seasoning

1/4

  teaspoon

  salt

1/8

  teaspoon

  pepper

8

  ounces

  Canadian bacon -- diced

2

  ounces

  pimientos -- minced

2

  whole

  eggs -- beaten

1/2

  cup

  mushroom caps -- diced

1

  cup

  Italian Five Cheese

  vegetable oil spray

Heat oven to 400F. Spray 12 muffin tins.

Mix hash browns, butter, and 1/2 cup cheese. Place about 1/4 cup in each muffin cup and press down on bottom and up sides.

Bake for 12 to 15 minutes.

Beat eggs, salt, pepper, Italian seasoning, pimentos, mushrooms, and Canadian bacon together. Evenly divide between potato cups.

Sprinkle with remaining 1/2 cup cheese.

Bake for 12 to 15 minutes or until set.

Makes 12  servings.
Per Serving : 184 Calories; 11g Fat (52.0% calories from fat); 11g Protein; 11g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 476mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

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