(WSVN) - Eggs and potatoes are a classic morning staple, but this morning we’re giving them a twist. Get egg-static! Breakfast is on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Hash Brown Breakfast Bowl
20 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar cheese, shredded
1 tablespoon olive oil
Salt and pepper to taste
Method of Preparation:
– In a bowl, combine hash browns, one cup of cheddar, salt, pepper and olive oil.
– Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups.
– Crack an egg into each cup and sprinkle some salt, pepper and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges.
Serve hot with all the toppings you desire!
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