Just what this blog needed...more baked eggs!!! These baked eggs are different though, they're Mexican! I've made a lot of baked eggs in my day, many more than I've posted here, but these Mexican Eggs are some of my favorite. I think because they're so different. And EASY!!
If you like Mexican, then I definitely recommend giving this breakfast a try. Next time I think I'll add just a wee bit more taco seasoning to give it a little more spice, and I may even throw some salsa on top once it's done cooking. Oh, and to thaw out my frozen hash browns a little quicker, I just spread what I needed out on a paper plate and defrosted them in the microwave for about a minute in a half.
Even Heath, who's not usually a fan of my 'Fancy' breakfast recipes, as he calls them, (his idea of the perfect breakfast is bacon, eggs over hard, and toast...period) enjoyed this, but then he loves anything with even a hint of Mexican flavor, so no surprise there.
I'm so glad I found this recipe. It's definitely being added to my favorites list, and since it's one of the easiest recipes I've made, I know I'll be making it often!
'Mexican Baked Eggs'
Source: Incredible Edible Egg
2 cups defrosted frozen shredded hashbrowns
1 cup shredded cheddar cheese (4oz)
1/2 teaspoon taco seasoning
salt and pepper
1. Heat oven to 375. Combine hashbrowns and cheese in a medium bowl. Sprinkle with taco seasoning; toss to mix.
2. Divide mxture evenly among 4 geased 1-cup ramekins; press against bottoms and up along the sides. Place on a baking sheet and bake for 10 minutes.
3. Remove from oven and carefully break and slip an egg into each potato nest. Bake until white are set and yolks begin to thicken, but are not hard...about 10-15 minutes. Sprinkle with salt and pepper.