Bobby's Light Breakfast in a Cup

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   For the hashbrowns: Spray a baking sheet with nonstick spray.

3. 3

   Spread the shredded potato on the baking sheet in an even layer.

4. 4

   Sprinkle with the salt and some pepper and pour over the oil.

5. 5

   Bake until golden and crispy, turning frequently, 10 minutes.

6. 6

   For the eggs: Meanwhile, spray a nonstick skillet with cooking spray and heat over medium heat.

7. 7

   Crack the eggs into a bowl and whisk well.

8. 8

   Stir in the roasted red peppers, and then add to the pan and scramble until cooked through, 3 to 4 minutes.

9. 9

   Spoon the potatoes into 2 mugs and top with the scrambled eggs.

10. 10

    Sprinkle with the cheese and chives.

* Per serving · 4 servings · Values may vary.