Has anyone tried this recipe? My co-worker Cheryl Hoefler saw this on a Facebook friend’s page and thought it would be a great breakfast dish to add to Angel’s Kitchen. It looks like a fun one for any breakfast gathering, or for families on the go. I'm eager to try this one and will add a picture when I do. If you give it a whirl, please comment and let me know how it turned out! Thanks!
Ingredients:
1 20-oz. pkg. shredded hash browns, thawed
2 large eggs, lightly beaten
4 Tbsp. flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 C. mozzarella cheese, shredded
1/2 C. grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen cooked
eggs, scrambled*
chives for garnish
Directions:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with nonstick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Fill each nest with scramble eggs and top with chives.
This recipe is also featured on the blog Just a Pinch.
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