ingredients
- 1 20-oz. pkg. refrigerated shredded hash brown potatoes
- 2 eggs, beaten
- 1 Tbsp. snipped fresh chives
- 1/2 tsp. salt
- 12 eggs
- 2/3 cup milk
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. butter or margarine
- 1-1/2 cups shredded American cheese (6 ounces)
- Fresh chives (optional)
directions
2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings
nutrition facts
- Calories205.3,
- Total Fat (g)12.4,
- Saturated Fat (g)6,
- Cholesterol (mg)266.3,
- Sodium (mg)487.6,
- Carbohydrate (g)11,
- Fiber (g).6,
- Protein (g)12.2,
- Vitamin C (DV%)5,
- Calcium (DV%)13,
- Iron (DV%)6,
- Percent Daily Values are based on a 2,000 calorie diet
My variations . . . Use large muffin pan instead of baking sheet . . . substitute cheddar cheese for american cheese . . . add bacon or sausage. What an awesome presentation!
Recipe and photo source: Better Homes and Gardens
1 comment:
This looks delicious Gina! Yummm!
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