Bacon, Egg and Hash Brown Cups

Prep time: 10min
Total time: 45min
Makes: 6 egg cups
1 tbsp
butter, melted
15 mL
3 cups
hash brown fried potatoes, thawed
750 mL
green onions, thinly sliced
large eggs, whites only, whisked
1/4 tsp
each salt and pepper
1 mL
6 slices
naturally smoked bacon, 50% less salt
small red pepper, finely chopped
1/2 cup
shredded aged 5 years Canadian cheddar cheese
125 mL
large eggs
1/4 tsp
each salt and pepper
1 mL
1 egg cup
19 g
saturated fat
7 g
16 g
14 g
215 mg
2 g
215 mg


  1. Preheat oven to 425°F (220°C). In a bowl, combine butter, hash browns, green onions, egg whites, salt and pepper and mix well.

  2. Evenly divide hash brown mixture among a large 6-cup, non-stick muffin tin or six 6-oz (175 g) ramekins. Firmly press mixture into bottoms and up sides of each cup. Bake on bottom rack of oven until golden, about 15 min. Set aside to cool.

  3. In a non-stick skillet, cook bacon over medium-high heat until crispy, about 5 min. Transfer bacon to a paper towel–lined plate and discard all but 1 tbsp (15 mL) of bacon fat. Add red pepper to skillet and cook until softened, about 4 min. Remove from heat and crumble bacon into skillet. Divide red pepper mixture evenly among muffin cups.

  4. Sprinkle egg cups with cheese and then crack 1 egg into each cup. Bake until whites are set but yolks are still runny, about 10 min. (Add 1 to 2 min. for firm yolks.) Season with salt and pepper. Use a knife to remove potato cups from pan and serve immediately.


Make ahead: Prepare steps 1 and 2 the night before, cover and refrigerate. Bring cups to room temperature before proceeding with step 3.
Product Recall : Red Onions from USA