Cheesy Herb Cups
Serve them for a weekend breakfast or brunch gathering or pull out all the stops and serve them alongside your holiday beef pork roast, ham, or even turkey. Your holiday menu just got a little jollier!
Ingredient
- 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
- 1 cup shredded Gruyère or Swiss cheese (4 oz)
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/4 cup chopped green onions (4 medium)
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon garlic powder
- 1 egg white, beaten
- 2 tablespoons olive oil
- Sour cream, chopped red bell pepper and thyme sprigs, if desired
Direction
- Heat oven to 350°F. Generously spray 12 regular-size nonstick muffin cups with cooking spray.
- In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme spring until well blended. Spoon mixture evenly into muffin cups, about 1/2 cup in each; press firmly into cups.
- Bake 50 to 60 minutes or until golden brown and crisp around edges. Cool 10 minutes. Remove from cups to serving platter or individual plates. Garnish with sour cream, red bell pepper and fresh thyme sprigs.
