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4.8 from 18 votes

Hash Brown Breakfast Skillets

These Hash Brown Breakfast Skillets are layered with hash browns, ham, onions, peppers, cheese, and eggs. Great weekend breakfast!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 338 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 7 ½ teaspoons butter divided
  • 4 cups refrigerated shredded hash browns or frozen hash browns, thawed
  • 2 egg whites
  • salt
  • pepper
  • ½ small onion diced
  • ½ small red bell pepper diced
  • 4 ounces ham diced
  • 3 ounces cheddar cheese grated
  • 6 eggs

Instructions

    Cup of Yum
  1. Preheat the oven to 475 degrees.
  2. Using 3 teaspoons softened butter, prepare three 6” skillets (or one 10-inch skillet, 6 large muffin cups, or 6 small ramekins) and set aside.
  3. In a large microwave-safe bowl, melt 4 teaspoons butter.
  4. Remove from microwave and add the hash browns and egg whites.
  5. Season with salt and black pepper to taste.
  6. Using a wooden spoon, mix gently but thoroughly.
  7. Divide the mixture evenly between the skillets (or muffin cups, or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
  8. Bake for 15 minutes.
  9. While the hash browns are cooking, prepare the filling.
  10. In a small non-stick skillet, melt 1/2 teaspoon of butter over medium heat.
  11. Add the onion, bell pepper and ham.
  12. Cook, stirring occasionally, until the onion has softened.
  13. Season with salt and pepper.
  14. Remove the skillets (or other cooking vessels) with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
  15. Top with the cheddar cheese.
  16. Bake for 2 minutes.
  17. Remove skillets (or other cooking vessels) from the oven and crack two eggs into each (or all six into a 10-inch skillet, or one egg into each muffin cup or ramekin).
  18. Season lightly with salt and pepper.
  19. Bake until whites are set but yolks still runny – about 7-8 minutes.
  20. If using mini skillets, muffin cups, or ramekins – serve directly from the cooking vessel. If using one 10-inch skillet, cut into six portions and serve immediately.

Notes

  • For breakfast, all that's needed is some toast or biscuits with butter and jam, coffee, juice, and/or tea. For brunch, these skillets are delicious served with a tossed green salad or with a mixed fruit salad.
  • Any leftovers can be stored in the refrigerator in an airtight container for about 3 days. To reheat, I suggest using the microwave with the "auto reheat" setting.
  •  

Nutrition Information

Serving 1 Calories 338kcal (17%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 204mg (68%) Sodium 468mg (20%) Potassium 578mg (17%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 846IU (17%) Vitamin C 25mg (28%) Calcium 143mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 338

% Daily Value*

Serving 1
Calories 338kcal 17%
Carbohydrates 27g 9%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 204mg 68%
Sodium 468mg 20%
Potassium 578mg 12%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 846IU 17%
Vitamin C 25mg 28%
Calcium 143mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.