Great (in theory)

In theory, this recipe is awesome! And of course damndelicious.net (one of my favorite foodie blogs) has a gorgeous picture of what these lovely little baskets of deliciousness should look like.  They were gorgeous. My version, not so much.

With great anticipation I pulled the muffin pan from the oven and the shredded baskets  smelled heavenly.  I carefully, and oh so gently, lifted them from the support of the pan onto my plate.  And that’s when it all fell apart, literally.  Both Paul and I laughed as I kept failing with every attempt.

So basically what we ate this morning was a glorified scramble.  As Paul said, “This was a lot of work for something that could’ve just taken 20 minutes to make.”  My husband is straight to the point.  Blunt but true.

They might have worked if I had baked the hash brown baskets longer and then let them set for a few minutes after you take them out of the oven.  Regardless of what happens, the flavors were amazing.  Super yummy.

Oh, one side note… The recipe called for two strips of bacon.  Really?  Two strips of bacon? Seriously, who are you kidding?  Needless to say I added extra bacon because that’s just how I roll.

Breakfast Hash Brown Cups (recipe care of damndelicious.net)

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INGREDIENTS:  1 (20-ounce) package refrigerated hash brown potatoes, 4 large eggs, 2 tablespoons milk, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, Kosher salt and freshly ground black pepper (to taste), 2 slices bacon, diced, 8 ounces cremini mushrooms (thinly sliced), 1 bell pepper (diced), 1 cup chopped baby spinach, 1/2 cup shredded Monterey Jack cheese (divided)

DIRECTIONS:  Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.  Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.  In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.  Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.  Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.  Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.  Serve immediately.

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