low-fat milk

Hashbrown Egg Cups

Hashbrown Egg Cups

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 Hashbrown Egg Cups
Prep Time 20 minutes
Cook Time 40 minutes
Servings
2 egg cups
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
2 egg cups
Ingredients
Instructions
  1. Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.
  2. Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.
  3. Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.
  4. Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).
  5. Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.
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Cauliflower-Broccoli Gratin

Cauliflower-Broccoli Gratin

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 Cauliflower-Broccoli Gratin
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.
  2. Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.
  4. When the vegetables are done, remove from the oven. Preheat the broiler.
  5. Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
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