Friday, March 16, 2012

Mexican Baked Eggs

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'Mexican Baked Eggs'


2 cups defrosted frozen shredded hashbrowns
1 cup shredded cheddar cheese (4oz)
1/2 teaspoon taco seasoning
4 eggs
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 mixture evenly among 4 greased 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.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife


  1. These types of breakfasts are my favorite kind. Looks yummy.:)

  2. I made these 3 times over this past weekend...they are SO good!


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife