In a large bowl combine the hash browns ½ cup cheese and salt pepper. Bake until eggs reach desired degree of doneness approximately 12 minutes for over-medium yolks.
Crack an egg into each nest then sprinkle remaining prosciutto and gruyère over the tops of eggs.
Egg nests with frozen hash browns. Mix the shredded hash browns 1 cup of cheddar cheese olive oil and salt and pepper to taste in a mixing bowl. Grease a non-stick regular muffin pan and divide the hash brown mixture. Sprinkle evenly with remaining 14 teaspoon salt and 18 teaspoon pepper.
15 ounces frozen shredded hash browns thawed 1½ cups cheddar cheese shredded 2 tablespoons olive oil 8-12 medium eggs depending on muffin tin. Mix the eggs cream salt pepper parsley scallions and cheese. 6 cups frozen hash brown potatoes completely thawed.
You can see how much the potatoes shrink up. Stir until eggs are set. Melt the butter in a large non-stick skillet over medium-low heat and pour in the eggs.
Add sausage mixture and pour into hash brown cups. Bake for an additional 10 minutes and until whites are set but yolks still appear soft. Turn oven down to 350F and bake for an additional 20-25 minutes or until eggs are set.
Heres how to make them. Allow to cool for 2 minutes in pan. 2 teaspoons hot smoked paprika.
While the potatoes are baking whisk the eggs cream milk and salt in a large bowl. Crack one egg into each hash brown nest in pan. Cool slightly run a thin knife around the hash brown.
Butter and Onion Grease your muffin tin with butter and onionsThis adds flavor and the perfect setting for potatoes to. Garnish with thyme if desired. 1 tablespoon fresh chopped rosemary or 2 teaspoons dried.
In the center of each hash brown nest add a teaspoon of grated cheese and then top with one egg.