Hash Brown Egg Nests
Yield:
Prep time:
Cook time:
Total time:
Ingredients
1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
3 tablespoons cooking oil such as safflower or canola
6 slices American cheese, each slice cut into four quarters
6 large eggs
salt
2 tablespoons chopped bacon (cooked)
1 tablespoon butter
cooking spray
Instructions
Heat oven to 425°F. Spray a 12 cup muffin pan with no-stick cooking spray.
Fill
hashbrowns carton to fill line with hot water. Let stand 12 minutes. Drain very
well. Transfer potatoes to a mixing bowl and mix in the oil.
Scoop
potatoes into each muffin cup, forming a nest. Bake for 20 minutes. Remove from
the oven.
Beat
eggs in a mixing bowl. Heat a large non-stick skillet. Melt the butter in the
pan, add the eggs and gently cook over low heat, stirring and breaking up any
large curds. Cook eggs for 5 minutes, or until creamy and soft enough to easily
scoop with a spoon. Season to taste with salt. Place two small cheese squares
in the potato-lined muffin cup and top with about a tablespoon of the scrambled
eggs. Sprinkle each muffin cup with chopped bacon.
Bake nests for 5 minutes, or until cheese is melted. Gently run a butter knife around the edge of each muffin cup to loosen. Allow nests to cool for 5 minutes then remove from pan and serve.
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