SCRAMBLED EGG NESTS
In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food.
Provided by looneytunesfan
Categories Breakfast
Time 55m
Yield 12 nests
Number Of Ingredients 11
Steps:
- Heat the oven to 400°.
- In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
- Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
- Remove the nests from the oven and allow them to cool.
- Meanwhile, whisk together the eggs and milk.
- Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
- Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
- Add the sausage and cook until heated through.
- Add the egg mixture and stir until the eggs have set and small curds have formed.
- Season with salt and pepper to taste.
- Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
- Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
- If you like, garnish each nest with a little parsley. Serve warm.
Nutrition Facts : Calories 152.9, Fat 9.4, SaturatedFat 2, Cholesterol 107.7, Sodium 152.4, Carbohydrate 12.6, Fiber 1, Sugar 0.6, Protein 5
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