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Mexican-Style Eggs-In-A-Nest

Mexican-Style Eggs-In-A-Nest
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.
Prep Time:  5 minutes
Cook Time:  20-25 minutes
Servings:  4 servings

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


Step 1 HEAT oven to 375°F. COMBINE potatoes and cheese in medium bowl. SPRINKLE with seasoning; toss to mix.
Step 2 DIVIDE mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. PLACE on baking sheet.
Step 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

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

Main Dish


Nutrition 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

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