Breakfast and Brunch Recipes
Mexican-Style Eggs-In-A-Nest
Simple and fun individual breakfasts with a Mexican flare. Change them up by adding spices or by replacing the hash browns with thinly sliced ham.
Prep: 10 min | Bake: 25 min | Yield: 4 servings
Ingredients
- 2 cups shredded refrigerated OR defrosted frozen hash brown potatoes
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/2 teaspoon Mexican or taco seasoning
- 4 eggs
- Salt and pepper, as desired
Instructions
- Heat oven to 375 degrees F.
- 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 degrees F oven for 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.
- Season with salt and pepper.
Nutrition
Per serving: Calories: 220 Total Fat: 14g Saturated fat: 8g Polyunsaturated fat: 1g Monounsaturated fat: 4g Cholesterol: 216mg Sodium: 281mg Carbohydrates: 8g Dietary Fiber: 1g Protein: 14g Vitamin A: 553.1 IU Vitamin D: 47.8 IU Folate: 30.3mcg Calcium: 235.9mg Iron: 1.5mg Choline: 130.2mg
Attribution
Recipe and photo used with permission from:
American Egg Board