Baked eggs with buffalo hash
(from Mainergirl’s recipe box)
Source: My fitness pal
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- 1 cup cubed Potatoes
- 1 tablespoon Olive Oil
- 1/2 small Onion, chopped (approx. 1/4 cup)
- 2/3 cup Red Pepper, thinly sliced
- 2 teaspoons Garlic, minced
- 3-4 links (approx. 70 grams each) Chicken Sausage, sliced (certified gluten-free if necessary)
- 1/8 teaspoon Black Pepper
- 1/2 cup reduced-fat shredded Cheddar Cheese
- 4 large Eggs
- For Garnish:
- 1 tablespoon Buffalo Wing Sauce (certified gluten-free if necessary)
- 1 stalk Green Onion, sliced
Directions
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Heat your oven to 400°F.
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Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
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In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.
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Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
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Sprinkle the grated cheese on and stir to mix it into the potato mixture.
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Make four wells in the hash and gently crack the eggs into them. Bake until the eggs are cooked as much as you like them-–runny eggs will take about 4-5 minutes.
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Drizzle with buffalo sauce, sprinkle with diced green onion and serve.