|AMERICAN EGG BOARD CULINARY LIBRARY 1208-49|
Prep Time: 5 minutes Cook Time: 20 to 25 minutes Makes: 4 servings
|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
Salt and pepper
- 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.
Nutrition information per serving (1/4 of recipe): 220 calories; 15 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 241 mg cholesterol; 280 mg sodium; 8 g carbohydrate; 1 g dietary fiber; 14 g protein; 526.6 IU Vitamin A; 20.9 IU Vitamin D; 30.3 mcg folate; 234.4 mg calcium; 1.5 mg iron; 130.2 mg choline.
Lighter Option – Recipe can be made with reduced-fat cheese, if desired.