Baked Egg Nests

Brunch wouldn't be complete without eggs. This dish combines them with hash browns and a charming presentation.
  • 1 pound frozen hash brown potatoes
  • 4 eggs
  • 1 1/2 cups milk
  • 1 tablespoon flour
  • Salt and pepper to taste

Preheat the oven to 375 degrees. Generously spray a muffin tin with non-stick coating and set aside. Thaw the hash browns and evenly place into the muffin tin, making an indentation in the center of each tin. Mix the eggs, milk and flour and pour the mixture into the muffin tins just to slightly below the top of each tin. Sprinkle with the salt and pepper.

Bake for 25-30 minutes or until the hash browns are slightly brown and the egg mixture is solid. Remove them from the oven and let them cool slightly. Remove them from the muffin tins with a fork, being careful not to break the nests apart. If desired, garnish them with fresh parsley, paprika, and crumbled bacon.

  • Yields: 12 nests
  • Preparation Time: 40 minutes
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