Sausage Egg Nests

Sausage Egg Nests
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 12.1 g
  • Cholesterol: 219.3 mg
  • Sodium: 449.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.4 g

View full nutritional breakdown of Sausage Egg Nests calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    3 cups Red Potatoes, shredded
    2 Sweet Chicken Italian Sausages
    2 slices of bacon
    6 eggs, beaten
    1/2 cup shredded cheddar cheese, divided
    1/3 cup green onion, sliced + extra for garnish
    1 teaspoon canola oil or canola oil spray
    1/4 teaspoon salt
    1/4 teaspoon black pepper

Directions

Preheat oven to 425F and bake potatoes for 25-30 minutes, until halfway baked. Note: Potatoes must not be fully cooked before shredding, otherwise they will fall apart when shredded. When poked with a knife, potatoes should still be somewhat firm in the middle. Let cool. Grate until you have 3 cups of shredded potato and set aside. This step can be done a day ahead of time. Just store potatoes, covered, in the refrigerator.

Next, cook the bacon until crispy. Transfer to a paper towel-lined plate and dice once cool. Combine ground pepper and salt to the potatoes. Toss until combined.

Decrease oven temperature to 400F.

Lightly rub or spray a 12-cup muffin tin with olive oil and press a generous cup of the potato mixture into each cup, distributing potatoes around the bottom and up the sides. The potatoes will shrink, thus a little overflow is okay. Apply a very light brushing of oil or spray of oil over the potatoes and bake for 20-25 minutes, until golden brown on the edges.

Meanwhile, cook sausage in a skillet over medium-high heat until browned. Add green onions, cook for an additional 1-2 minutes and remove from heat.

Lightly beat eggs, add sausage, green onions and cup cheddar cheese.

Allow potato cups to cool for a few minutes and then add 3 tablespoons of egg mixture to each until hash brown nests are nearly full. Sprinkle tops with remaining cheddar cheese, about 1 teaspoon per nest, and place back into oven for 15-20 minutes, until set.

Garnish with bacon and finely chopped green onions if you have extra. Once slightly cooled, remove egg cups from tins using a fork and a spoon.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user NICODARKELF.

Rate This Recipe