Photo: Baked Eggs in Hash Brown Cups Recipe
Ingredients
- 6 to 8 medium russet potatoes
- Salt and ground pepper
- Cooking spray
- 24 large eggs
Directions
Preheat the oven to 400 degrees F.
Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
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By HuasaGringa
Oregon City. OR
on April 13, 2013
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I placed Simply potatoes in pre-sprayed ramekins instead of muffin tins. I baked them for 25 minutes. I added the eggs and baked them another 25 min. The second time I prepared them, I added a total of 1 cup of grated cheddar cheese, dividing it evenly amongst the ramekins, and then the eggs directly on top. Overall, eggs nests are a cute idea, and certainly tasty. For those who need to watch their sodium intake, Simply Potatoes contain quite a bit of sodium, so making them from scratch by baking and grating would be a way to keep the sodium down.
By Sir Eel
on March 31, 2013
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I saw these and thought that's a good idea. I didn't have any potatoes, but I did have frozen hashbrowns. I pan fried the hashbrowns with some bacon until the bacon was crisp and the potatoes tender. I mixed the hashbrowns and bacon with green onions, shredded cheddar, and salt and pepper to make my nest mixture. I prefer runny yolk so I kept a close eye on the egg. Baking them only a few minutes then I turned the oven to broil to cook the white thoroughly. I served these with some sauteed veggies for a yummy Easter brunch.
By CathleenB
Sulphur Springs...
on March 31, 2013
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Made this for Easter Brunch, my family loved it! Thank you Ree
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