Spicy Cheesy Breakfast Cups
Start your day off right with these Spicy Cheesy Breakfast Cups! A delightful combination of crispy hash brown potatoes, savory vegetables, and rich Monterey Jack cheese, individually baked to perfection. Each cup is packed with flavor, making it an ideal option for a cozy breakfast or brunch with friends. The layers of sautéed peppers, onions, and a hint of jalapeno provide a mouthwatering kick that complements the creamy egg mixture. Perfect for meal prep, these breakfast cups can be made ahead of time and easily reheated, ensuring you enjoy a delicious, hearty meal every morning with minimal effort.
1
Servings
400
Calories
10
Ingredients
Ingredients
hash brown potatoes
3/4 cup (refrigerated or thawed frozen, drained)
Monterey Jack cheese
1/2 cup (shredded)
bell pepper
1/4 cup (finely chopped)
fresh jalapeno
1/2-1 large (seeded and chopped)
sweet onion
1/4 cup (chopped)
garlic
1 clove (minced)
egg
1 large (lightly beaten)
light cream or half-and-half
1/4 cup
salt
to taste
pepper
to taste
Instructions
1
Preheat the oven to 400°F (200°C).
2
Ensure that the thawed hash browns are drained and free from excess moisture.
3
Using non-stick cooking spray, lightly coat the inside of an 8-ounce casserole dish or ramekin.
4
Press the hash browns evenly into the bottom of the ramekin to form a crust.
5
Place the ramekin on a baking sheet and bake for 20 minutes or until the edges of the potatoes are lightly golden.
6
Remove from the oven and let cool for 10-12 minutes.
7
While cooling, reduce the oven temperature to 350°F (175°C).
8
In a small skillet, sauté the chopped bell peppers, onion, and jalapeno over medium heat for about 5-7 minutes or until softened.
9
In a separate bowl, whisk together the lightly beaten egg and cream, then stir in the minced garlic, seasoning with salt and pepper to taste.
10
Spray the top and sides of the baked potato crust with a bit more cooking spray.
11
Sprinkle half of the shredded Monterey Jack cheese over the hash brown layer.
12
Evenly distribute the sautéed vegetables over the cheese layer.
13
Pour the egg mixture over the vegetables and top with the remaining cheese.
14
Carefully place the ramekin back onto the baking sheet and bake at 350°F for 25-35 minutes, or until the casserole is set, puffed, and golden on top.
15
Allow the dish to rest for 5-10 minutes after baking.
16
Run a knife around the edges of the ramekin to loosen, then invert it onto a serving plate.
17
Gently tap the bottom, and carefully lift away the ramekin to reveal your delicious breakfast cup.
18
Serve warm and enjoy!
Nutrition Information
28g
Fat
28g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Cheesy Breakfast Cups?
They are a delightful combination of crispy hash brown potatoes, savory vegetables, and rich Monterey Jack cheese, individually baked to perfection.
What is the main ingredient for the crust?
The crust is made using 3/4 cup of refrigerated or thawed frozen hash brown potatoes.
How many calories are in one serving?
One Spicy Cheesy Breakfast Cup contains approximately 400 calories.
What type of cheese is used in this recipe?
The recipe calls for 1/2 cup of shredded Monterey Jack cheese.
What is the initial oven temperature for baking the crust?
The oven should be preheated to 400°F (200°C) for the initial hash brown baking.
How long do the hash browns bake to form the crust?
Bake the hash browns for 20 minutes or until the edges are lightly golden.
What temperature is used for the second stage of baking?
After the crust is ready, reduce the oven temperature to 350°F (175°C).
How do you prepare the hash browns before use?
Ensure that the potatoes are drained and free from any excess moisture.
What liquid is combined with the egg?
Whisk one large egg with 1/4 cup of light cream or half-and-half.
How long should the vegetables be sautéed?
Sauté the chopped bell peppers, onion, and jalapeno for about 5 to 7 minutes until softened.
What vegetables are included in the filling?
The filling includes bell pepper, sweet onion, and fresh jalapeno.
Is this recipe suitable for meal prep?
Yes, these breakfast cups can be made ahead of time and easily reheated for a quick meal.
What size dish should be used for baking?
An 8-ounce casserole dish or ramekin is recommended.
How much protein is provided in one serving?
Each serving contains 12g of protein.
What is the fat content per serving?
There are 28g of fat in one breakfast cup.
How many carbohydrates are in this recipe?
One serving contains 28g of carbohydrates.
How do you remove the breakfast cup from the ramekin?
Run a knife around the edges to loosen it, then invert the dish onto a serving plate.
How long should the dish rest after the final bake?
Allow the dish to rest for 5 to 10 minutes before attempting to remove it from the ramekin.
How is the cheese distributed in the recipe?
Half of the cheese is sprinkled over the hash browns, and the remaining half is placed on top of the egg mixture.
How much garlic is required?
The recipe requires one minced clove of garlic.
Should the jalapeno be seeded?
Yes, the fresh jalapeno should be seeded and chopped before sautéing.
What type of onion is used?
The recipe calls for 1/4 cup of chopped sweet onion.
Is non-stick spray used?
Yes, non-stick cooking spray is used to coat the ramekin and the top of the baked potato crust.
When do you add the egg mixture?
Pour the egg and cream mixture over the layer of sautéed vegetables.
What is the total ingredient count for this recipe?
There are 10 total ingredients used in this recipe.
Is this recipe spicy?
Yes, it features fresh jalapeno and bell peppers for a mouthwatering kick.
How long is the final baking time?
The final baking stage takes 25 to 35 minutes or until the casserole is set and golden.
What seasonings are added to the egg mixture?
The egg mixture is seasoned with minced garlic, salt, and pepper to taste.
How many eggs are needed per serving?
One large egg, lightly beaten, is used per serving.
What category does this recipe belong to?
This recipe is categorized as a Breakfast dish.