
Prep Time: 5 Mins
Cook Time: 25 Mins
Makes: 4 Servings
Ingredients
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
Instructions
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.
ENJOY
Nutrition Info
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.