SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Scrambled Eggs in Potato Nests

Makes: 12 servings
Prep 20 mins Bake 375°F 22 mins
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 205,
  • Fat, total (g) 12,
  • chol. (mg) 266,
  • sat. fat (g) 6,
  • carb. (g) 11,
  • fiber (g) 1,
  • pro. (g) 12,
  • vit. A (IU) 486,
  • vit. C (mg) 3,
  • sodium (mg) 488,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe