Scrambled Eggs in Potato Nests
20 ounce package refrigerated shredded hash brown potatoes
tablespoon snipped fresh chives
teaspoon ground black pepper
tablespoons butter or margarine
cups shredded American cheese (6 ounces)
Fresh chives (optional)
- 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.
- 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.
- 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.
- 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