Baked Scrambled Eggs in Hash Brown Nests

We love hash browns (homemade of course) and we love eggs. We love breakfast food. We love breakfast food for supper, for lunch,  for brunch… you get the idea.

We also love foods that are easy to eat on the go. This recipe works on all counts. In addition, this is a BIG batch recipe (of course you can halve it) and it is great to make ahead several days or serve to a large crowd. Feel free to add ingredients such as peppers, cheese, meats, as long as you only use small amounts (leave room for the eggs) and don’t press down too heavily. Many recipes call for baked eggs with yolks intact, but these can be messy and my family prefers their eggs scrambled. These are easily portable as well since they are not messy!

Watch the video! 

BAKED EGGS IN HASH BROWN NESTS
Yield 24 muffins plus one baking sheet or roaster pan

10 pounds Russet potatoes (organic if possible)
1 large onion
1/2 cup extra virgin olive oil
salt and pepper

Preheat oven to 450 F.

Peel potatoes.

Grate potatoes and onion and place in a large greased roaster pan. Pour in oil. Sprinkle on salt and pepper. Mix well using your hands.

Grease 24 muffin tins and one large roasting pan.

Measure 1/3 cup of the potato mixture and place in each muffin hole. Gently, make a well in the potatoes with fingers, but don’t go all the way to the pan, leave some potato on the bottom to hold the egg. Don’t press the potatoes too hard, only gently.

Bake uncovered for 15 minutes. Let cool 10 minutes. Press the potatoes down again and again, be gentle (this time they are more pliable) into a well shape. Add any additional ingredients at this point, but be sure to press them gently into the “well” or the egg will spill over.

Whisk eggs in a large bowl.

Ladle eggs into the hash browns in the muffin tins. Do not overfill. Large eggs (¾ -1/2 egg), medium eggs (1 egg) per muffin.

Bake for 15 minutes or until the center of the egg tests done in the center. Let cool for 5-10 minutes. Spread the remaining hash browns into the roaster and bake uncovered for 20 -25 minutes or until browned on top.

Remove pans from oven and let cool 10 minutes before removing the nests from the pans.

Enjoy!

 

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.