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 400°F. 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. |