Baked Eggs with Hash Browns and Canadian Bacon
0
Points®
Temps total: 57 min • Préparation: 25 min • Cuisson: 32 min • Portions: 12 • Difficulté: Facile
Baking eggs in a muffin tin makes for super-easy, super-fast breakfasts all week long.
Ingrédients
Olive oil
1 tsp(s), (5 ml)
Frozen shredded hash brown potatoes
3 cup(s), (750 ml)
Onion
1 small, thinly sliced
Kosher salt
¼ tsp(s), (1 ml)
Dried thyme
¼ tsp(s), (1 ml) plus more for garnish
Uncooked Canadian bacon
3 slice(s), diced
Raw egg
12 large
Olive oil cooking spray
6 spray(s)
Instructions
1
Place oven rack in middle of oven. Preheat oven to 220°C (425°F). Coat a 12hole standard muffin pan with cooking spray.
2
Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to mediumhigh; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 57 minutes; remove from skillet. Spoon about 60 ml (1/4 cup) potato mixture into each prepared muffin hole; bake 15 minutes.
3
Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.
4
Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more.
5
To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately.
6
Serving size: 1 baked egg with hash brown crust
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