Sweet Pepper Hash Brown Baked Eggs

Sweet Pepper Hash Brown Baked Eggs

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From: Diabetic Living Magazine

This hash brown and egg dish with sweet green pepper rings is easy to create and perfect for brunch or breakfast.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Nonstick cooking spray
  • 1 (20 ounce) package O'Brien-style refrigerated shredded hash brown potatoes (such as Simply Potatoes brand)
  • 1 tablespoon olive oil
  • 1 large green sweet pepper
  • ½ cup pizza sauce
  • ¼ cup finely shredded Parmesan cheese (1 ounce)
  • 8 eggs
  • Freshly-ground black pepper and/or snipped fresh basil (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
  2. Meanwhile, slice the sweet green pepper into eight ¼- to ½-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350°F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
  3. If desired, garnish with freshly ground black pepper and/or snipped fresh basil.

Nutrition information

  • Serving size: 1 egg with pepper ring and ½ cup hash browns
  • Per serving: 179 calories; 7 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 9 g protein; 26 mcg folate; 188 mg cholesterol; 2 g sugars; 617 IU vitamin A; 36 mg vitamin C; 66 mg calcium; 1 mg iron; 491 mg sodium; 106 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 medium-fat protein, 1 starch, ½ fat

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