Recipe courtesy of the American Egg Board.
2 cups shredded refrigerated or defrosted frozen hash brown potatoes
1 cup cheddar cheese, shredded (4-ounce)
1/2 teaspoon Mexican or taco seasoning
4 large eggs
Salt and ground black pepper, to taste
- Preheat oven to 375°F (190°C).
- Combine potatoes and cheese in medium bowl. Sprinkle with seasoning; toss to mix.
- Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. Place on baking sheet.
- Bake in 375°F (190°C) oven 10 minutes. Break and slip an egg into each potato nest. Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer. Sprinkle with salt and pepper.
Makes 4 servings.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 220; Total Fat: 15g; Saturated Fat: 8g; Cholesterol: 241mg; Total Carbs: 8g; Fiber: 1g; Protein: 14g; Sodium: 280mg.
Recipe and photograph courtesy of the American Egg Board.