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

1. Heat oven to 375 degrees F.
2. Combine potatoes and cheese in medium bowl.
3. Sprinkle with seasoning; toss to mix.
4. Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides.
5. Place on baking sheet.
6. Bake in 375 degrees F oven for 10 minutes.
7. Break and slip an egg into each potato nest.
8. Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer.
9. 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