Bird Nest - Hash and Eggs
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 108.8
- Total Fat: 4.8 g
- Cholesterol: 101.0 mg
- Sodium: 118.7 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.6 g
- Protein: 7.1 g
View full nutritional breakdown of Bird Nest - Hash and Eggs calories by ingredient
Introduction
Based on a picture I saw on an image collection site, "Bird Nests" are cups made of seasoned shredded potatoes and filled with beaten egg and cheese! Based on a picture I saw on an image collection site, "Bird Nests" are cups made of seasoned shredded potatoes and filled with beaten egg and cheese!Number of Servings: 12
Ingredients
-
*Ore-ida Hash Brown Potato, 8.75 cup (whole package) (Not frozen!)
*6 large eggs, beaten together
*Sargento Reduced Fat Sharp Cheddar 0.6 cups (for nest)
*Sargento Reduced Fat Sharp Cheddar 0.6 cups (about 12 tablespoons, for topping)
Tips
Bacon or bacon salt can be added for extra flavour... Blend in shredded zucchini and make two batches with sneaky veggies!
Directions
Preheat oven to 412.
Combine Hash browns and 0.6c of cheddar, season with salt and pepper to taste (sodium not included in recipe because I don't use it).
Divide 0.3c of nest mix into each cup of a 12 muffin baking tin (pre-oiled). Use a spoon or fingers to create a bowl in the middle of the hash.
Bake 15 minutes, until the edges are starting to brown but the bowl may still be undercooked.
Meanwhile beat the eggs together, season if preferred.
Fill each bowl with some beaten egg. Pour conservatively; my first nests overflowed while my last was empty!
Top with a tablespoon (or really big pinch) of shredded cheddar.
Bake 15 minutes more until egg is puffy and done to your liking. Let cool a few minutes and remove with firm icing spatula.
Serving Size: 12 Nests
Number of Servings: 12
Recipe submitted by SparkPeople user WEYRCAT.
Combine Hash browns and 0.6c of cheddar, season with salt and pepper to taste (sodium not included in recipe because I don't use it).
Divide 0.3c of nest mix into each cup of a 12 muffin baking tin (pre-oiled). Use a spoon or fingers to create a bowl in the middle of the hash.
Bake 15 minutes, until the edges are starting to brown but the bowl may still be undercooked.
Meanwhile beat the eggs together, season if preferred.
Fill each bowl with some beaten egg. Pour conservatively; my first nests overflowed while my last was empty!
Top with a tablespoon (or really big pinch) of shredded cheddar.
Bake 15 minutes more until egg is puffy and done to your liking. Let cool a few minutes and remove with firm icing spatula.
Serving Size: 12 Nests
Number of Servings: 12
Recipe submitted by SparkPeople user WEYRCAT.
