Mexican-Style Eggs-In-A-Nest

  • Cook Time

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  • Ingredients
    4 large EGGS
    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, as desired

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 239

    Total fat: 14 g
    Saturated fat: 7 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 211 mg
    Sodium: 264 mg
    Carbohydrates: 15 g
    Fiber: 2 g
    Sugar: 1 g
    Protein: 15 g
    Vitamin A: 80 mcg
    Vitamin D: 1 mcg
    Folate: 35 mcg
    Choline: 156 mg
    Calcium: 237 mg
    Iron: 1 mg
    Potassium: 388 mg

    This recipe is an excellent source of choline and protein.

Directions

  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. SEASON with salt and pepper.

Insider Info

  • Change the recipe up by adding spices or by replacing the hash browns with thinly sliced ham.
  • Recipe can be made with reduced-fat cheese, if desired.