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Ingredients
- 1 20 ounce package pre-shredded hash brown-style potatoes
- 2 large eggs, lightly beaten
- 4 tablespoons flour
- 1 small sweet onion, coarsely grated
- 1 cup deli ham, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 dozen eggs, scrambled
Directions
- Preheat the oven to 400 degrees F. and lightly spray a 12-cup muffin tin with non-stick cooking spray.
- Mix the first eight ingredients together in a large bowl.
- 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 to 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, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 160 | |
| Calories from Fat 85 | 53% |
| Total Fat 9.52g | 12% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 426mg | 18% |
| Potassium 153mg | 4% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.02g | 1% |
| Protein 14.41g | 23% |
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