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Scrambled Egg Nests



  • 1 (3 1/2 cup) bag frozen shredded potatoes, defrosted
  • 1/3 cup vegetable oil or butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs
  • 2/3 cup milk
  • 1/4 cup each veggie of choice
  • 3/4 cup diced cooked ham, sausage, or bacon
  •   Shredded cheddar
  •   Chopped parsley or spinach for garnish (optional)


Double egg mix and sausage in two different bowls. Put together. Be sure to scramble hard.

Ideas to add interest: Cheese, ham, bacon, sausage, tomato, cheese sauce, salsa, sour cream, dusting of cayenne pepper.


Preheat oven to 400 degrees F. In a large bowl, toss together potatoes, 1/4 cup oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixtue into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool. Reduce oven temp to 375 degrees F.

Meanwhile, whisk together eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add veggies and saute until soft. Add the meat of choice and cook until heated through. Add egg mixture and scramble, season with salt and pepper to taste.

Remove potato nests from muffin tin and place on cookie sheet. Fill each cup with egg mixture, top with a sprinkling of the cheese, and place the nexts in a 375 degree F oven until the cheese is melted, about 2 to 3 minutes. Garnish and add drizzling of sauce if desired.