Mexican Style Eggs In A Nest

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  • Ingredients
    2 cups shredded refrigerated OR defrosted frozen hash brown potatoes
    1 cup shredded Cheddar cheese (4 oz.)
    1/2 tsp. Mexican OR taco seasoning
    4 EGGS
    Salt and pepper

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Calcium and Choline

    Good Source: Vitamin A and Vitamin D

    Calories: 220

    Total Fat: 14 g
    Saturated fat: 8 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 216 mg
    Sodium: 281 mg
    Carbohydrates: 8 g
    Dietary Fiber: 1 g
    Protein: 14 g
    Vitamin A: 553.1 IU
    Vitamin D: 47.8 IU
    Folate: 30.3 mcg
    Calcium: 235.9 mg
    Iron: 1.5 mg
    Choline: 130.2 mg

    Vitamin C: 3.5 mg
    Vitamin E: 0.9 IU
    Trans Fat: 0 g
    Sugars: 0 g
    Potassium: 217.9 mg
    Magnesium: 18.6 mg
    Selenium: 19.4 mcg
    Phosphorus: 263.6 mg
    Vitamin B12: 0.7 mcg
    Vitamin K: 0.9 mcg
    Vitamin B6: 0.1 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.1 mg
    Zinc: 1.6 mg
    Vitamin B2 – Riboflavin: 0.3 mg
    Vitamin B3 – Niacin: 3.7 mg
    Omega 3: 0.2 g
    Omega 6: 1 g


  1. HEAT oven to 375°F. COMBINE potatoes and cheese in medium bowl. SPRINKLE with seasoning; toss to mix.

  2. DIVIDE mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. PLACE on baking sheet.

  3. BAKE in 375°F oven 10 minutes. BREAK AND SLIP an egg into each potato nest. BAKE until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer. SPRINKLE with salt and pepper.

Insider Info

Simple and fun individual breakfasts with a Mexican flare. Change them up by adding spices or by replacing the hash browns with thinly sliced ham.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.