As of late, it’s been difficult for me and Chris to make our typical hearty breakfasts during the work week. Or maybe we’re just lazy. Whatever it is — we haven’t been eating the usual. Bagels, english muffins, etc: there’s nothing wrong with it all but we used to eat the works everyday. I guess it’s a good thing because we’ve both lost weight!
Anyway, I decided I wanted to start the New Year off right, so I decided to make these Denver Omelet Cups after reading about it in the latest Everyday Food issue.
Denver Omelet Cups
Adapted from Everyday Food Magazine, Jan/Feb 2012
Serves 2
You’ll need:
3 tsps unsalted butter
2 cups frozen hash browns, thawed
coarse salt and ground pepper
¼ small red onion, diced small
¼ small green bell pepper, stemmed, seeded, and diced small
4 oz prosciutto
3 oz cheddar, grated (½ cup)
4 large eggs
Directions:
Preheat oven to 475 degrees. Coat 2 ramekins with ½ tsps butter. In a large microwave-safe bowl, melt 2 tsps butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place ½ cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Meanwhile, in a small nonstick skillet, melt ½ teaspoon butter over medium. Add green 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. Serve immediately.
I definitely made my own adjustments to the recipe — for one, I was only making this recipe for two, so I didn’t need as much of each ingredient. I didn’t have a red bell pepper so I substituted with a green one and I didn’t have ham steak — nor did I defrost my bacon in time (that was my first choice obviously) so I used prosciutto. My only note from Chris is that it was a bit salty and I guess I didn’t factor in prosciutto is cured and salty on its own and I must have over-seasoned the vegetable mixture.
Otherwise, this is a different take on your typical breakfast and I’m sure it would be fun to serve to children. You could probably add/substitute the vegetables and ham for whatever your family prefers!
Enjoy!
