Baked Hash Brown Egg Cups

[jjg]

Baked Hash Brown Egg Cups
Cooking For Two by Joanna Lund pg 234
Serves 2

This is one of my favorite new ways to serve breakfast and it’s all because I’m cooking in custard cups! These are so simple to serve, and they look terrific. In fact, these are “worth getting up for!”

1/2 cup shredded Kraft reduced-fat Cheddar cheese*
2 1/4 cups frozen loose packed shredded hash brown potatoes
1/4 cup finely chopped green onion
2 eggs, or equivalent in egg substitute
1 tablespoon Land O Lakes Fat Free Half & Half
1/2 teaspoon lemon pepper

Preheat oven to 375 degrees. Spray two (12 ounce) ovenproof custard cups with butter-flavored cooking spray. Reserve 2 tablespoons Cheddar cheese. In a medium bowl, combine potatoes, remaining 6 tablespoons Cheddar cheese, and onion. Press mixture in bottom and up sides of prepared custard cups, leaving an indentation in center. Place custard cups on a baking sheet and bake for 25 minutes. In a small bowl, combine eggs, half & half, and lemon pepper. Evenly spoon egg mixture in center of hash brown crusts. Sprinkle 1 tablespoon reserved Cheddar cheese evenly over top. Continue baking for 8 to 12 minutes or until eggs are set and cooked to desired doneness.

Hint: Mr. Dell’s frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.

Each serving equals:
HE: 2 protein, 3/4 bread, 1/4 vegetable, 4 optional calories

226 calories, 10 gm fat, 17gm protein, 17 gm carbohydrate, 450 mg sodium, 245 mg calcium, 2 gm fiber

Diabetic exchanges: 2 meat, 1 starch

Carb choices: 1