Bobby's Light Breakfast in a Cup

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Good Morning Sunshine!
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • Nonstick cooking spray, for greasing
    • HASHBROWNS:
        SCRAMBLED EGGS:
        • 4 large eggs
        • 2 tablespoons diced roasted red pepper
        • 1/4 cup low-fat shredded cheese, for topping
        • Chopped fresh chives, for garnish
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        Preheat the oven to 400 degrees F.

        For the hashbrowns: Spray a baking sheet with nonstick spray. Spread the shredded potato on the baking sheet in an even layer. Sprinkle with the salt and some pepper and pour over the oil. Bake until golden and crispy, turning frequently, 10 minutes.

        For the eggs: Meanwhile, spray a nonstick skillet with cooking spray and heat over medium heat. Crack the eggs into a bowl and whisk well. Stir in the roasted red peppers, and then add to the pan and scramble until cooked through, 3 to 4 minutes.

        Spoon the potatoes into 2 mugs and top with the scrambled eggs. Sprinkle with the cheese and chives.

        Explore More On

        All Topics
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.