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!