Cheesy Hash Brown Cups
3 cups chopped up potato
1 tablespoon oil
1/2 cup scallions or onions, chopped
1/2 cup chopped red bell pepper
1/2 teaspoon dried Italian seasoning
1/2 cup shredded Mexican blend cheese
Preheat oven to 400°F.
Grease 12-cup regular muffin cup pan and set aside.
In medium bowl combine potatoes and oil and mix well. Put this mixture on bottom of muffin cups.
In medium skillet, heat tablespoon of oil and cook bell pepper and onions until tender. Layer this
In small bowl combine eggs and Italian seasoning and mix well.
Pour over vegetables filling each muffin cup equally.
Sprinkle with cheese.
Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Eat and enjoy.
Sunday, March 4, 2012
My Meatless Mondays - Cheesy Hash Brown Cups
I hate to admit that I could almost live on potatoes and if you should be kind enough to add sour cream or cheese, I for sure, would eat this daily.
at 4:00 PM