Denver Omelet Cup

I'm always looking for new ways to spice up traditional breakfast entree's and thanks to our friends at Martha Stewart, I've come up with the Denver Omelet Cup...

INGREDIENTS:

5 teaspoon(s) unsalted butter

4 cup(s) (1 pound) frozen hash browns, thawed

6 large eggs

2 large egg whites

Coarse salt

Ground pepper

1/2 small red onion, diced small

1 small red bell pepper, stemmed, seeded, and diced small

4 ounce(s) ham steak

3 ounce(s) cheddar

 

DIRECTIONS:

1. Preheat oven to 475 degrees F. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 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 immediately.

Don't forget to fry some bacon....

Enjoy! Eat well My friends