Scrambled Egg Nests
Ingredients
- 1 (3 1/2 cup) bag frozen hash brown potatoes, defrosted (we used Simply Potatoes) ⓘ
- 1/3 cup vegetable oil or 1/3 cup butter ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 6 eggs ⓘ
- 2/3 cup milk ⓘ
- 1/2 cup finely diced onion ⓘ
- 1/3 cup finely diced bell pepper ⓘ
- 3/4 cup diced cooked breakfast sausage ⓘ
- shredded cheddar cheese ⓘ
- chopped parsley (to garnish) (optional) ⓘ
Instructions
- Heat the oven to 400°.
- In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
- Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
- Remove the nests from the oven and allow them to cool.
- Meanwhile, whisk together the eggs and milk.
- Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
- Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
- Add the sausage and cook until heated through.
- Add the egg mixture and stir until the eggs have set and small curds have formed.
- Season with salt and pepper to taste.
- Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
- Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
- If you like, garnish each nest with a little parsley. Serve warm.
Nutrition & Diet Analysis (per serving)
711
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).