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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
20 ounce(s) 1 20 ounce pkg pre-shredded hashbrown potatoes |
2 large eggs lightly beaten |
4 tablespoon(s) flour |
1 small sweet onion coarsely grated |
1 cup(s) mozzarella cheese shredded |
1/2 cup(s) parmesan cheese grated |
12 eggs, scrambled |
1 pkg of pancetta diced |
1 tablespoon(s) chives for garnish |
Directions:
1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first six ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
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