Hashbrown Nests with Eggs
For a creative spring-themed breakfast dish, try this fun recipe your kids will love. Hashbrowns are used to create nests, with some eggs and cheese nestled in the middle. Makes a great dish for brunch, too!
1 (4.2-ounce) carton Hungry Jack Original Hashbrown Potatoes
3 tablespoons cooking oil
6 slices American cheese, each slice cut into four quarters
6 large eggs
2 tablespoons bacon bits
1 tablespoon butter
- Preheat oven to 425°F (220°C). Spray a 12-cup muffin pan with no-stick cooking spray.
- Fill hashbrowns carton to fill line with hot water. Let stand 12 minutes. Drain very well.
- Transfer potatoes to a mixing bowl and mix in the oil.
- Scoop potatoes into each muffin cup, forming a nest. Bake for 20 minutes. Remove from the oven.
- Beat eggs in a mixing bowl.
- Heat a large non-stick skillet. Melt the butter in the pan, and gently cook eggs over low heat, stirring constantly and breaking up any large curds. Cook eggs for 5 minutes, or until creamy and soft enough to easily scoop with a spoon. Season to taste with salt.
- Place two small cheese squares in the potato-lined muffin cup and top with about a tablespoon of the scrambled eggs. Sprinkle each muffin cup with bacon bits.
- Bake for 5 minutes or until cheese is melted.
- Gently run a butter knife around the edge of each muffin cup, to loosen. Allow nests to cool for 5 minutes, then remove from the pan and serve.
Makes 12 nests.
Recipe and photograph provided by HungryJackPotatoes.com via Brandpoint Content; Copyright 1996-2014.