Sweet Pepper Hash Brown Baked Eggs


  • Nonstick cooking spray
  • 1 (20 ounce) package refrigerated shredded potatoes
  • 1 Tablespoon olive oil
  • 1 large green sweet bell pepper
  • 1/2 cup pizza sauce
  • 1/2 cup finely shredded Parmesan cheese
  • 8 eggs
  • Fresh basil (optional)
  1. Preheat oven to 375ºF. 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 1/4—1/2 inch thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350ºF. Arrange pepper rings in two rows on top of the potatoes. Spread 1 Tbsp of pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon full 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.

Nutrients Per Serving: Calories 179, Protein 9g, Carbohydrate 18g, Total Fat 7g (2g saturated), Fiber 2g, Cholesterol 188mg, Sodium 491mg

Source: http://www.diabeticlivingonline.com/recipe/sweet-pepper-hash-brown-baked-eggs/

Serves 8; Ready in approximately 35 minutes.

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