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, as desired
- Nutritional Information
Excellent Source: Protein, Calcium and Choline
Good Source: Vitamin A and Vitamin D
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
HEAT oven to 375°F. COMBINE potatoes and cheese in medium bowl. SPRINKLE with seasoning; toss to mix.
DIVIDE mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. PLACE on baking sheet.
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. SEASON with salt and pepper.
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.