jeralyndwile: Scrambled Eggs in Potato Nests We’ll start breakfast week off with something absolutely delicious! And super easy to make! Can you think of the two best breakfast ingredients? Eggs and potatoes. Hands-down. Well, now you can mix the two. 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 1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set. 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 My sister was reading my mind!! Eggs and potato recipes are my favorites. Always a delicious combination!

jeralyndwile:

Scrambled Eggs in Potato Nests

We’ll start breakfast week off with something absolutely delicious! And super easy to make! Can you think of the two best breakfast ingredients? Eggs and potatoes. Hands-down. Well, now you can mix the two.

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

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

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

My sister was reading my mind!! Eggs and potato recipes are my favorites. Always a delicious combination!