Source: Incredible Egg Board

Mexican-Style Eggs-In-A-Nest
Give these simple and fun individual breakfasts a Mexican flare with taco seasonings, or change them up by replacing the hash browns with thinly sliced ham.
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes


2 cups shredded refrigerated or defrosted frozen hash brown potatoes
1 cup shredded Cheddar cheese
1/2 teaspoon Mexican or taco seasoning
4 large eggs
Salt and pepper

Preheat the oven to 375° F.

Put the potatoes, cheese and seasoning in a mixing bowl and toss to mix. Divide the mixture evenly among 4 greased, 1-cup ramekins or custard cups. Press the potato mixture against the bottoms and halfway up sides. Set the ramekins on a baking sheet.

Bake for 10 minutes.

Remove from the oven. Crack and then slip an egg into each ramekin. Bake for 10 to 15 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Sprinkle with salt and pepper and serve.