Ingredients for Scrambled Egg Nests
- Frozen Hash Brown Potatoes
- Vegetable Oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6 large eggs
- 1/4 cup milk
- Onion
- Bell Pepper
- Breakfast Sausage
- Cheddar Cheese
- fresh parsley (optional)
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How to Make Scrambled Egg Nests
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 2 lbs russet potatoes (shredded), 1/4 cup olive oil or melted butter, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
- Spoon about 1/3 cup of the potato mixture into each cup of a 12-cup muffin tin. Press firmly into the bottom and up the sides of each cup.
- Bake for 30-35 minutes, or until the potato cups are golden brown and crispy.
- Remove the potato nests from the oven and let them cool slightly.
- Meanwhile, in a bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 tsp salt, and a pinch of black pepper.
- Heat 1 tbsp olive oil or butter in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper to the skillet and sauté until softened, about 2-3 minutes.
- Add 1 cup cooked sausage (crumbled) and cook until heated through.
- Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still slightly moist.
- Season with salt and pepper to taste.
- Carefully remove the cooled potato nests from the muffin tin and place them on an oven-safe platter or baking sheet.
- Fill each potato cup with the egg mixture.
- Sprinkle 1/2 cup shredded cheddar cheese over the egg filling.
- Bake in a preheated 375°F (190°C) oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley (optional) and serve warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
9g
Carbs
4g
