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|1||20 ounce package pre-shredded hash brown-style potatoes|
|2||large eggs, lightly beaten|
|1||small sweet onion, coarsely grated|
|2||thick slices deli ham, chopped into small bits (about 1 cup)|
|1 c||shredded mozzarella cheese|
|1/2 c||grated parmesan cheese|
|salt and freshly ground black pepper to taste|
|1||dozen eggs, scrambled|
|chives for garnish|
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
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.
Spoon a few tablespoons of scramble eggs into each nest and top with chives.