Hash Brown Egg Cups and Baked Blueberry Pear Oatmeal

You may remember to pack a lunch every day but what about breakfast?  Do you go to a fast food drive-thru?  Do you stop for a latte and scone?  Or do you skip breakfast altogether? Breakfast is the most important meal of the day and should contain a healthy dose of protein to jump start your body. 

Hash Brown Egg Cups and Baked Blueberry Pear Oatmeal are baked in muffin cups so they are easy to freeze (let cool after baking and place in a freezer storage bag), easy to heat (microwave for approximately 1 minute), and are easy to transport to work/sports/activities.  You can either eat as a muffin or slightly break up the muffin in a bowl, warm in the microwave and cover with milk!

These also make great food options for baby.  The meals are already pre-portioned and the textures are easy for babies 8+ months and toddlers to consume. 

I prepared the Hash Brown Egg Cups with the intention of freezing the leftovers for quick snacks/meals.  I placed the leftovers in the Lock N Lock Boroseal rectangle glass dish with handle.  But before I had a chance to transfer it to the freezer, they were gone!

Hash Brown Egg Cups

Serves 6

4 cups frozen hash browns, thawed

6 eggs, divided

Fresh ground pepper

1 teaspoon olive oil

1/2 small red onion, diced

1 small green pepper, diced

4 ounces deli ham, chopped

3 ounces shredded cheddar cheese

Preheat oven to 450 degrees.  Coat 12 muffin cups with cooking spray.  In a medium mixing bowl, combine the hash browns, 1 egg, and fresh ground pepper.  Mix thoroughly. Divide the mixture evenly among the 12 muffin tins.  Firmly press mixture into the bottom and up the sides of each cup.  Bake for 15 minutes or until lightly browned.

Meanwhile, in a large skillet, heat 1 teaspoon of olive oil.  Add the onion and bell pepper.  Cook until softened.  Add the diced ham.  Cook until warmed through.  Add 4 eggs to the skillet.  Continue to cook, stirring the mixture to scramble the eggs, until the eggs are almost set.  Spoon the mixture evenly into each muffin cup. 

In a small mixing bowl, whisk the remaining 2 eggs.  Pour evenly into each of the 12 muffin cups.  Top with cheese.  Return the muffin cups to the oven and bake 15 minutes or until eggs are set. With a small offset spatula, remove cup from pan and serve immediately. 

Baked Blueberry Pear Oatmeal

Serves 12

3 cups old-fashioned oats

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 egg

1 1/4 cup milk

1/4 cup pear puree

1 teaspoon vanilla extract

1 (15 ounce) can sliced pears, drained and coarsely chopped

1 cup frozen blueberries

Preheat oven to 350 degrees.  In a large bowl, combine the oats, brown sugar, baking powder and salt.  Whisk the egg whites, egg, milk, pear puree, and vanilla.  Add to the dry ingredients and stir until well blended.  Let stand of 5 minutes.  Stir in the pears and blueberries.

Coat 12 muffin cups with cooking spray.  Divide mixture between the cups.  Bake, uncovered, for 35-40 minutes or until the tops are lightly browned.