Name: Baked Eggs with Hash Browns and Canadian Bacon
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 12 servings
Ingredients: 6 spray(s) cooking spray; 1 tsp olive oil; 3 cup(s) frozen shredded hash brown potatoes; 1 small uncooked onion(s) thinly sliced; 0.25 tsp kosher salt; 0.25 tsp dried thyme plus more for garnish; 3 slice(s) uncooked Canadian bacon diced; 12 large egg(s)

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Ingredients

cooking spray

6 spray(s)

olive oil

1 tsp

frozen shredded hash brown potatoes

3 cup(s)

uncooked onion(s)

1 small, thinly sliced

kosher salt

¼ tsp

dried thyme

¼ tsp, plus more for garnish

uncooked Canadian bacon

3 slice(s), diced

egg(s)

12 large

Instructions

Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray.
Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 1/4 cup potato mixture into each prepared muffin hole; bake 15 minutes.
Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.
Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more.
To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately.
Serving size: 1 baked egg with hash brown crust

Notes

Sprinkle with red pepper flakes or black pepper, if desired. Serve hot sauce on the side.

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