Scrambled Eggs in Potato Nests

The nests are made with prepared hash brown potatoes, so they're a snap to put together. The filling is simply scramble eggs and chives topped with cheese. A great Easter brunch recipe.

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Makes:
12 servings
Prep:
20 mins
Bake:
22 mins 375°F
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Scrambled Eggs in Potato Nests

Ingredients
1
20 ounce package refrigerated shredded hash brown potatoes
2
eggs, beaten
1
tablespoon snipped fresh chives
1/2
teaspoon salt
12
eggs
2/3
cup milk
1/4
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons butter or margarine
1 1/2
cups shredded American cheese (6 ounces)
 
Fresh chives (optional)

Directions

  1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.
  2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
  3. With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
  4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Nutrition Facts

(Scrambled Eggs in Potato Nests)
    Per serving:
  • 205 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 266 mg chol.,
  • 488 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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