Sunday Brunch: Scrambled Eggs in Hash Brown Nests

Ingredients

• 1 ½ lbs. russet potatoes, peeled and shredded
• Salt and pepper to taste
• 4 tbsp. butter, melted
• 4 large eggs
• ¼ c. milk
• 2 tbsp. butter
• ½ c. cheese, shredded
• 4 strips bacon, cooked and crumbled
• 1 tbsp. chives, chopped
• 12 cup muffin tin

Directions

1. Preheat your oven to 400 and lightly coat a muffin tin with some non-stick spray.
2. Shred the potatoes, rinse them under some cold water for a few minutes. Place them in a clean towel and squeeze until all the water is gone and the potatoes are dry.
3. Add the melted butter to the potatoes and sprinkle with salt and pepper. Stir to combine. Divide the potatoes into 12 muffin cups.
4. Press them down firmly to the bottom and a little up the sides to form nests.
5. Bake for 20-25 minutes or until the potatoes are done and begin to brown and crisp.
6. While the potatoes cook, make your eggs by whisking the eggs with the milk and a little salt and pepper.
7. Place the 2 tbsp. butter in a non-stick pan over med-low heat. Slowly scramble the eggs until they just begin to firm. Remove from the heat.
8. When the potatoes are done, divide the mostly cooked eggs onto the potato nests. Sprinkle with a little cheese and sprinkle on the cooked bacon.
9. Put back in the oven and cook until the cheese melts. Remove from the oven and let them sit in the pan 2 or 3 minutes.
10. Remove the nests from the pan and sprinkle with the chives. Enjoy.