Make ahead breakfasts you can take with you all week! I made these last Sunday evening and put them in containers as a quick grab and go before work all week. They were easy to make and a no mess option to eat on my way to work. Idaho Sunrise Author: Michelle Keith/ The Village Cook Ingredients • 1 bag frozen (and thawed) hash browns • 12 eggs • shredded cheese, parsley, bacon to garnish (I used spinach instead of bacon and seasoned with Sazon instead of parsley) Instructions 1. take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about ⅓ c shredded cheddar cheese. Put then in a well-greased muffin tin, and make a well in the center. 2. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. 3. lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes. 4. Bake for about 13-16 minutes. 5. Gentle slide a knife along the edges, and gently pull up with a fork. 6. you could also fill these with beaten eggs and a bit of spinach. - See more at: thevillagecook/idaho-sunrise-part-two/#sthash.t1rn1JVQ.dpuf
Posted on: Tue, 02 Sep 2014 13:00:01 +0000
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