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Mexican-Style Eggs-In-A-Nest

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Quick Recipe

Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Makes: 4 servings

video-demo

What You Need

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

Here’s How

  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.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST BAKED EGGS. Also, check out some of our great variations!

Play this video

Insider Info

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

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      Nutrition Information

      Per Serving

      Excellent Source: protein, choline and calcium

      Good Source: vitamin A

      calories: 220
      total fat: 15g
      saturated fat: 8g
      polyunsaturated fat: 1g
      monounsaturated fat: 5g
      cholesterol: 241mg
      sodium: 280mg
      carbohydrates: 8g
      dietary fiber: 1g
      protein: 14g
      vitamin A: 526.6IU
      vitamin D: 20.9IU
      folate: 30.3mcg
      calcium: 234.4mg
      iron: 1.5mg
      choline: 130.2mg

      vitamin C: 3.5mg
      vitamin E: .9IU
      trans fat: 0g
      sugars: 1g
      potassium: 215.9mg
      magnesium: 18.6mg
      selenium: 19.9mcg
      phosphorus: 260.1mg
      vitamin B12: .9mcg
      vitamin K: .9mcg
      vitamin B6: .1mg
      copper: .1mg
      vitamin B1 - thiamin: .1mg
      manganese: .1mg
      zinc: 1.5mg
      vitamin B2 - riboflavin: .3mg
      vitamin B3 - niacin: .8mg
      omega 3: .2g
      omega 6: .9g