Hash browns create the clever cups for this scrumptious brunch recipe.


  • 3 cup
    Simply Potatoes® Shredded Hash Browns
  • 1 Tbsp.
    canola oil
  • 1/4 tsp.
  • 1/2 lb.
    ground lean turkey
  • 1/2 cup
    finely chopped mushrooms
  • 1/4 cup
    finely chopped red bell pepper
  • 2 cup (16 oz.)
    AllWhites® egg whites*
  • 1/2 tsp.
    dried Italian seasoning
  • 1/2 cup
    Crystal Farms® Reduced Fat Shredded Cheddar Cheese


  • Heat oven to 400°F. Grease** 12-cup regular muffin cup pan; set aside. In medium bowl stir Simply Potatoes, oil and salt until well mixed. Press about ¼ cup mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.

  • Meanwhile, brown turkey in 10-inch skillet. Add mushrooms, red bell pepper, and Italian seasoning. Cook, stirring occasionally, until vegetables are tender. Fill baked hash brown cups equally with turkey mixture.

  • Pour AllWhites® equally into each muffin cup. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of egg cup comes out clean.

  • * 8 whole eggs, lightly beaten.

    ** For best results do not use nonstick cooking spray.

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