The Weekend Gourmet: #HEBMeals H-E-B/ConAgra Meal Maker Challenge Week #4: Egg Beaters...Featuring Breakfast-for-Dinner Skillet F

Sunday, August 25, 2013

#HEBMeals H-E-B/ConAgra Meal Maker Challenge Week #4: Egg Beaters...Featuring Breakfast-for-Dinner Skillet

It's Sunday...which means it's time for Week #4 of the H-E-B/ConAgra Meal Maker Challenge. I'm having such a great time sharing recipes foreasy weeknight meals that are family-friendly. All recipes shared include no more than seven ingredients and can be ready to eat in 30 minutes or less. These are perfect for busy Fall nights, whether you're getting geared up for the back-to-school rush...or if you simply need to streamline your evening cooking routine. Let's face it...if it's quicker to order takeout, then you'll fall into that rut. My goal for this challenge is to make delicious dinners that have you in and out of the kitchen in no time flat. By making a skillet meal like the one I'm sharing today, you'll streamline post-dinner cleanup as well! 

This week's featured item is Egg Beaters, which are made with healthy egg whites and come in a variety of flavors. For my Breakfast-for-Dinner Skillet, I decided to use the Southwestern Style Egg Beaters. They contain peppers, onions and bit of spice. We love breakfast at my house, but mornings are hectic getting out the door for work...so we do breakfast for dinner once every couple of weeks instead. This skillet combines all our favorites in one pan: hash browns, cheesy eggs, and ham. I've made baked eggs in ham cups before, so I thought that using the Egg Beaters would make it more quiche-like. 
To add a bit of richness to the egg mixture, I added two whole eggs and a bit of half-and-half to the Egg Beaters. Then, I poured the mixture into ham cups that were pressed into muffin tins and filled with shredded cheese. While the ham and egg cups bake in the oven, you have time to whip up the hash browns in a skillet. To save time, I used a package of pre-seasoned refrigerated diced potatoes. This breakfast skillet is sure to please all the breakfast lovers in your house!

Breakfast-for-Dinner Skillet
Inspired by Culinary Adventures by Camilla

 Ingredients:
  1. One 15-ounce carton Egg Beaters Southwestern Style
  2. 2 large eggs
  3. 1/2 cup half and half (or milk)
  4. 9-ounce package thin-sliced smoked ham
  5. 1 cup shredded cheddar cheese blend
  6. 2 tbs. olive oil
  7. 4 cups refrigerated Simply Potatoes Diced Potato with Onion 
Directions:
  1. Preheat oven to 375. Add the Egg Beaters, eggs, half-and-half and salt & pepper to taste to a large measuring cup. Whisk well to combine and set aside.
  2. Heat the olive oil in a large non-stick skillet over med-high heat. Add the potatoes to the pan and add salt & pepper to taste. Cook until tender and golden, stirring occasionally. This will take about 15 minutes. While the potatoes are cooking, assemble the ham and egg cups.
  3. Place 2 slices of ham in the bottom and up the sides of 8 non-stick muffin cups. Overlap them so the bottom is completely covered. Add the shredded cheese to the bottom of the ham cups. Then pour the egg custard on top of the cheese, just below the top of the ham.
  4. Bake for 10-15 minutes, until the eggs are cooked through. While the ham and egg cups cool, make 8 small wells in the potatoes. Carefully remove the ham and egg cups from the muffin tins and place into the wells in the potatoes.
  5. Serve the meal directly from the skillet at the table.
That's it...all your breakfast favorites in one bite. Each ham cup is filled with scrambled eggs and melty cheese, and the flavors pair perfectly with the crispy potatoes. This is a complete meal in a skillet, but you can serve biscuits or toasted English muffins on the side. Fruit salad is a nice accompaniment too. This is a versatile meal, perfect for a quick dinner OR a relaxing weekend brunch. I plan to serve this dish a lot this Fall as the weather turns cooler. 

If you like the recipes I've been sharing the past few weeks, you can show your support by voting for me. You can do that one of two ways: (1) go to the H-E-B voting microsite or (2) go directly to the H-E-B/ConAgra Meal Maker Challenge's dedicated Pinterest page and repin my recipes. My recipes thus far include: Salsarific Taco Skillet, Bacon-Ranch Chicken Pizzas and Chicken Caprese Tortellini Salad. Each repin equals one vote. At the end of the challenge, the two bloggers with the most total votes are going to win some great prizes. I'm honored just to be taking part in this event...but winning would be pretty cool too!

Disclosure: I received compensation and free H-E-B and ConAgra products to participate in this promotion. The opinions expressed are all my own, however.

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