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.
2 cups shredded refrigerated OR defrosted frozen hash brown potatoes
1 cup shredded Cheddar cheese (4 ounces)
1/2 teaspoon Mexican OR taco seasoning
Salt and pepper, as desired
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.
30m Total Time | 10m Prep Time | 20m Cook Time
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
Nutritional information per serving: Calories: 220 Total Fat: 14 g Saturated
fat: 8 g Polyunsaturated fat: 1 g Monounsaturated fat: 4 g Cholesterol: 216 mg Sodium:
281 mg Carbohydrates: 8 g Dietary Fiber: 1 g Protein: 14 g Vitamin A: 553.1 IU Vitamin
D: 47.8 IU Folate: 30.3 mcg Calcium: 235.9 mg Iron: 1.5 mg Choline: 130.2 mg
Recipe and photo credit (used with permission):
American Egg Board