Nutritional Information Calories: 114 Total Fat 5.6 g Satfat 1.6 g Monofat 1.8 g Polyfat 1 g Protein 7 g Carbohydrate 8 g Fiber 1 g Cholesterol 186 mg Sodium 216 mg Iron 1 mg Calcium 38 mg
Ingredients 1 20-ounce package of refrigerated shredded hash brown potatoes 6 large eggs Salt and pepper
Preheat oven to 400 degrees. Coat each cup of a 6-piece muffin pan with cooking spray. Use a light-colored non-stick pan for best results.
Press ¼ cup of hash browns into bottom and up the sides of each muffin cup to just above the rim.
Bake 30 minutes until lightly browned.
Crack one egg into each nest and return to 400 degree oven for 12-15 minutes or until eggs are set to your preference. Sprinkle each with salt and pepper before serving.
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