Scrambled Egg Nests

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Eggs and potatoes are great together for breakfast.  This breakfast combines the eggs with a hash brown nest.  This is a great breakfast for Easter brunch or any breakfast occasion.  These are also a fun finger food for kids.  I also liked how these were an individual sized breakfast.  We made these for breakfast for dinner, and we really liked them.  These are a great breakfast idea that combines all my favorite breakfast foods into an easy to eat serving.

Scrambled Egg Nests

(Recipe adapted from Family Fun)

3 1/2 cups frozen shredded potatoes

1/4 cup vegetable oil

1/2 teaspoon salt

6 eggs

1 tablespoon Soy milk (can substitute regular milk)

1 tablespoon butter

1/2 cup cooked sausage links, diced

1 tablespoon bacon bits

Shredded Cheddar Cheese

Parsley (optional for garnish)

1.  Preheat the oven to 400 degrees.

2.  In a large bowl mix the potatoes, vegetable oil, and the salt.  Spoon about 1/3 cup of the potato mixture into each cup of a muffin tin.  Press the mixture into the bottom and up the sides of each cup.  Bake until golden brown, about 30 to 35 minutes.  Remove the nests from the oven and allow to cool.

3.  Meanwhile, whisk together the eggs and the soy milk.  Heat a large pan over medium heat.  Add the butter to the pan and heat.  Add the eggs, bacon, and sausage and scramble the eggs.  

4.  Remove the potato nests from the muffin tin and place on a cookie sheet.  Fill each nest with scrambled eggs and top with shredded cheddar cheese.  Place the nests in a 375 degree oven until the cheese is melted, about 2 to 3 minutes.  Garnish each nest with parsley. 

*Alyssa*

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