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Tuesday, March 19, 2024
March 19, 2024

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Brunch calls for bacon, eggs, potatoes

The Columbian
Published:

The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice, but the rest of the meal tends to be full of spring clichés.

Easter brunch is another matter entirely. Hot cross buns, hash browns, muffins, coffeecakes, quiches and eggs: Now we’re talking. Add some candied bacon and a chocolate cream egg for dessert, and I’m pretty happy.

This year, I have decided on an Easter brunch to allow me to focus on all of those delicious, fat-enhanced carbs, and hash browns, bacon and a baked egg with a perfectly cooked yolk.

Baked Egg and Hash Brown Cups

Start to finish: 1 hour (15 minutes active); Servings: 12

Bags of shredded potatoes usually can be found refrigerated alongside the eggs or produce at the store. If you use frozen shredded potatoes, thaw them and squeeze out excess moisture before using.

2 tablespoons butter, softened

20-ounce bag shredded potatoes

1 teaspoon garlic powder

Kosher salt and

ground black pepper

12 extra-large eggs

3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp

Maple syrup, warmed (optional)

Heat the oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.

In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon of salt and 1/4 teaspoon of pepper. Toss well. Divide the potato mixture evenly among the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes or until the sides of the potatoes are browned and crisp.

Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes, or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan. If desired, drizzle each cup with a bit of maple syrup.

Per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 220 mg cholesterol; 11 g carbohydrate; 1 g fiber; 0 g sugar; 8 g protein; 310 mg sodium.

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