Egg Topped Hash Brown Nests

11 Ratings

8 Reviews

Prep 20 min
Total 60 min
Servings 6

Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!

By Betty Crocker Kitchens

Updated January 13, 2013

Ingredients

1

box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water, salt and margarine called for on potato box
1/4

cup Bac~Os® bacon flavor bits or chips, if desired
12

eggs
1

teaspoon salt
1/2

teaspoon pepper

Steps

1

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
2

Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
3

Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Make this a complete breakfast by adding some fresh fruit on the side for a burst of sweetness and color.

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 4g 20% Trans Fat 1/2g
Cholesterol: 425mg; 141%
Sodium: 770mg; 32%
Potassium: 130mg; 4%
Total Carbohydrate: 20g; 7%
Dietary Fiber 2g 8% Sugars 1g
Protein: 14g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;