Here is a great easy recipe for breakfast with a lot of flexibility for a family of particular eaters.  I used ham and left my eggs a little runny, but you can use any breakfast meat ( or none at all) and can scramble your eggs too!

Ingredients for 6 muffin cups (about 3 servings):

2 cups frozen shredded hash browns

1/2 cup shredded cheese (cheddar, Monterrey jack, etc- you choose)

1/4 cup finely minced parsley

1/2 cup breakfast meat ( I used sliced ham here, but any precooked breakfast type meat will work).

6 eggs (or egg substitute)

salt and pepper

Cooking spray

Directions:

Preheat oven to 400 degrees, prepare muffin pan (full sized) with generous coating of cooking spray.  (Don’t skimp here- if you don’t put enough spray the cheese will make it stick bad.)

Nested eggs muffin pan

In a small bowl, mix the 2 cups frozen hash browns with the shredded cheese. Once combined, divided the cheese/ potato mixture between the 6 muffin cups.

Nested Eggs_hashbrowns in pan

Using your fingers, press the cheese/potatoes to the sides of the pans, up around the sides and even spilling over is good.

Idaho Potatoes_in pan

Put in the preheated oven and cook until the edges start to brown (about 12-15 minutes)

Idaho eggs_oven_closeup

Take out of the oven and fill each cup with meat, 1 egg (or equivalent to 1 egg) and top with parsley, salt and pepper.

idaho eggs_ingredients

Place back in the oven and cook for 15- 20 minutes (until the eggs are set the way you like them).

Idaho Eggs_close up of done

Remove from the oven when done to your liking and let them rest for a couple (3-5) minutes.  Carefully run a knife around the edge to loosen them from the pan and plate them.

Idaho Eggs Pantry Perfection

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