Omelet Cupcakes with Hashbrown Crust!


Brunch has been around since the 1800’s.  “Le grand petit déjeuner” or “Gabelfrühstück” or just Brunch, call it what you will ~ it is one of the world’s most fabulous events.  It is the most perfect excuse to have your best friends over – and who doesn’t love a mix of their favorite breakfast and lunch foods at one sitting?  

I have a ton of wonderful, and easy brunch menu items – and I’ll share them all! 

They can all be used as a regular old breakfast or lunch dishes as well….but when combined things are just more delicious!

Let’s start with Breakfast Omelet Cupcakes with Hash Brown Crusts (and immediately you become hungry…)

{ note to chefs: I think anything in a cupcake form is more fun.. but this recipe can also be made by lining a quiche pan w the potatoes and just pouring the entire mixture on top, plan for longer baking times }  

Or... change up the ingredients to mimic your favorite omelet!  Have fun with this tasty bit of life!

Click Read More for the recipe - Bon Appetit! 

Breakfast Omelet CupCakes with HashBrown Crusts

·       3cups Frozen Hashbrowns, like Ore-Ida (thawed, squeeze out water, and dry with paper towel)
·       ½ Stick Butter, melted
·       1 large egg
·       1 Chopped green onion (or two… or none…)
·       ¾ Cup Shredded Cheddar (or more or less, again depending on taste)
·       ½ Cup Chopped Cooked Ham Steak
·       ½ Cup Half-&-Half
·       Salt & Pepper

Preheat oven to 450° and grease 6 sections of a cupcake tray with nonstick cooking spray.

In a medium bowl mix the hashbrowns, melted butter, salt & pepper(if preferred)

Divide the mixture among the 6 cupcake sections, pushing down the hashbrown along the bottom and sides to form a crust (or a nest if you will..)

Bake for approximately 25minutes – though time with vary depending on your oven… just look for the potatoes to be a golden brown color and crispy

While that is baking prepare your egg mixture…

In a small bowl beat large egg and Half-and-Half together

Combine onions, cheese, and ham into the mix (and a little more salt&pepper)

When your hashbrown crust is finished baking remove from oven and let cool for approx. 10minutes.

Lower oven to 355°

Fill your little hashbrown nests with the omelet mixure and bake for another 20-25minutes (again, depending on your oven… when knife stuck into center comes out clean they are finished)

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