These Scrambled Eggs and Sausage in Potato Nests are SO yummy! Really a favorite with the men. My brother said its like his favorite Waffle House meal all combined in one little package. Everybody wanted leftovers to take home, but these were the first to go! If you have some of the eggs and sausage leftovers, wrap them in a tortilla with cheese for a breakfast burrito the next day.
Scrambled Eggs and Sausage in Potato Nests Recipe:
Scrambled Eggs and Sausage in Potato Nests Ingredients:
1 20-oz. package refrigerated hash browns
2 eggs, beaten
1 tablespoon snipped fresh chives (I omitted these)
1/2 teaspoon salt
12 eggs
1/2 lb. Jimmy Dean sausage
2/3 cup milk
1/4 teaspoon black pepper
2 tablespoons butter
1-1/2 cups shredded cheese
How To Make Scrambled Eggs and Sausage in Potato Nests:
Preheat oven to 375 degrees (mine was at 350, so I left them in longer) Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, and 1/2 teaspoon salt (I used more salt than that…those potatoes are bland!) Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. I only got 9 mounds out of it. Press the back of a tablespoon into each mound, making a nest. Bake for 20-25 minutes or until lightly browned and set.
Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt and pepper (If you only get 9 nests like I did, 8 eggs would work). In a 12-in skillet melt butter over medium heat; pour in egg mixture. Scramble the eggs with a spatula over medium heat. Fold them around the pan until they are cooked through, but still glossy and moist. Remove from heat.
In another skillet, cook sausage over medium heat, breaking up with a wooden spatula. Cook until no longer pink. Drain on paper towels. Add to the eggs and mix in about 1/2 of the cheese. (I still used the 12 eggs and 1 whole roll of Jimmy Dean, but I had lots leftover. I just wrapped them in a tortilla and made a breakfast wrap the next day!)
Spoon about 1/3 cup of egg mixture into each potato next. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives.
Enjoy!
(adapted from Better Homes & Gardens)
Scrambled Eggs and Sausage in Potato Nests
Ingredients
- 1 20-oz. package refrigerated hash browns
- 2 eggs, beaten
- 1 tablespoon snipped fresh chives (I omitted these)
- 1/2 teaspoon salt
- 12 eggs
- 1/2 lb. Jimmy Dean sausage
- 2/3 cup milk
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1-1/2 cups shredded cheese
Instructions
- Preheat oven to 375 degrees (mine was at 350, so I left them in longer)
- Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, and 1/2 teaspoon salt (I used more salt than that...those potatoes are bland!)
- Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. I only got 9 mounds out of it.
- Press the back of a tablespoon into each mound, making a nest. Bake for 20-25 minutes or until lightly browned and set.
- Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt and pepper (If you only get 9 nests like I did, 8 eggs would work). In a 12-in skillet melt butter over medium heat; pour in egg mixture.
- Scramble the eggs with a spatula over medium heat. Fold them around the pan until they are cooked through, but still glossy and moist. Remove from heat.
- In another skillet, cook sausage over medium heat, breaking up with a wooden spatula. Cook until no longer pink. Drain on paper towels. Add to the eggs and mix in about 1/2 of the cheese. (I still used the 12 eggs and 1 whole roll of Jimmy Dean, but I had lots leftover. I just wrapped them in a tortilla and made a breakfast wrap the next day!)
- Spoon about 1/3 cup of egg mixture into each potato next. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts.
- If desired, garnish with chives.
Nutrition Information:
Amount Per Serving: Calories: 194Total Fat: 12gCarbohydrates: 3gProtein: 17g
