These Hash Brown Omelet Skillets are Individually sized skillets layered with hash browns, ham, onions, peppers, cheese, and eggs. Great weekend breakfast!
I love weekends. Weekends are when we slow down and do what we want to do instead of what our jobs demand. For me, one of the pleasures of weekends is having time to cook breakfast. A proper breakfast – not just a quick cup of coffee and a muffin.
A few weeks ago I was browsing through one of the multitude of food magazines that are perpetually stacked by my spot on the sofa, when I saw the recipe that was the inspiration for this post. Hash browns layered with typical omelet ingredients. Potatoes, ham, onions, bell pepper and eggs. How could you possibly go wrong with that combination?
After putting a few personal twists on the recipe, it turned out to be every bit as delicious as I thought it would and now I’m happy to share it with you.
You’re gonna like this one. I guarantee it.
How to Make Hash Brown Omelet Skillets
The original of this recipe was meant to be made in large muffin cups, but I really wanted to use my little Lodge cast iron skillets for it. They’re about 6 inches across and make a really fun presentation for individual servings of lots of recipes.
I do have to admit, though, that I could only finish about half a skillet of this Hash Brown Omelet recipe so next time I’ll probably use the large muffin cups or ramekins instead.
Start by preheating your oven to 475 degrees.
Prep the Skillets
Prepare the skillets (or 6 large muffin cups or 6 small ramekins) with a smear of butter and set them aside. I put the skillets on a large baking sheet to make handling easier.
Microwave the Hash Brown Mixture
In a large microwave safe bowl, melt 4 teaspoons of butter. Remove the bowl from the microwave and add the hash browns and egg whites. Season with salt and black pepper to taste. Using a wooden spoon, mix gently but thoroughly.
Divide the mixture evenly between the skillets (or muffin cups or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup. Bake for 15 minutes.
Cook the Ham and Veggie Filling
While the hash browns are cooking, prepare the filling. In a small non-stick skillet, melt ½ teaspoon of butter over medium heat. Add the onion, bell pepper and ham.
Cook, stirring occasionally, until the onion has softened. Season with a little salt and pepper.
Add to Skillets and Top with Cheese
Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
Top with the cheddar cheese. Return to the oven and bake for 2 minutes.
Add Eggs and bake
Remove the skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using). Season with salt and pepper.
Return to the oven and bake until whites are set but yolks still runny – about 7-8 minutes.
If using skillets, serve directly from the skillet. If using muffin cups or ramekins, remove each from the cups and serve immediately.
More Breakfast Recipes on Never Enough Thyme:
- Sausage Gravy and Biscuits with Tomatoes
- Another Buttermilk Biscuit
- Cinnamon Raisin Biscuits
- Creamed Mushrooms with Poached Eggs
- Crescent Roll Breakfast Stacks
Hash Brown Recipes from Other Bloggers:
- Taste of Home’s Hash Brown Egg Bake
- Chile-Cilantro Hash Browns from Chow
- Betty Crocker’s Hash Brown Potato Bake
- Hash Brown and Ham Frittata from Completely Delicious
Like This Recipe? Pin It!
- 7 1/2 tsp. butter, divided
- 4 cups refrigerated shredded hash browns (or frozen hash browns thawed)
- 2 egg whites
- 1/2 small onion, diced
- 1/2 small red bell pepper, diced
- 4 oz. ham, diced
- 3 oz. cheddar cheese, grated
- 6 eggs
- Preheat the oven to 475 degrees.
- Using 3 teaspoons softened butter, prepare three 6” skillets (or 6 large muffin cups or 6 small ramekins) and set aside.
- In a large microwave-safe bowl, melt 4 teaspoons butter.
- Remove from microwave and add the hash browns and egg whites.
- Season with salt and black pepper to taste.
- Using a wooden spoon, mix gently but thoroughly.
- Divide the mixture evenly between the skillets (or muffin cups), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
- Bake for 15 minutes.
- While the hash browns are cooking, prepare the filling.
- In a small non-stick skillet, melt 1/2 teaspoon of butter over medium heat.
- Add the onion, bell pepper and ham.
- Cook, stirring occasionally, until the onion has softened.
- Season with salt and pepper.
- Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
- Top with the cheddar cheese.
- Bake for 2 minutes.
- Remove skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using).
- Season lightly with salt and pepper.
- Bake until whites are set but yolks still runny – about 7-8 minutes.
- If using skillets – serve directly from the skillet. If using muffin cups, remove each from the cups and serve immediately.
-- Adapted from Martha Stewart Everyday Food
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 620 Total Fat: 41g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 225mg Sodium: 1358mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 19g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: