Sweet Pepper Hash Brown Baked Eggs
Date: Oct. 13th, 2019 - 1:00 PM
Ingredients
Nonstick cooking spray
1 (20 ounce) package refrigerated shredded hash brown potatoes
1 tablespoon olive oil
1 large green sweet pepper
½ cup pizza sauce
¼ cup finely shredded Parmesan cheese (1 ounce)
8 eggs
Freshly-ground black pepper and/or snipped fresh basil (optional)
Preparation
- Preheat oven to 375°F. 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.
- Meanwhile, slice the sweet green pepper into eight ¼- to ½-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350°F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon 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.
