Scrambled Egg Nest

This is a fun way to serve some breakfast foods.  No surprise to some of you, but I actually served these to my family for dinner.  It was a HUGE hit! The only issue..I should of made a double batch! These would be a great addition to an Easter Brunch.  They take a little time, but are well worth the work!!

Scrambled Egg Nests
adapted from Family Fun
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted
1/4 cup vegetable oil or butter (+1 Tablespoon)
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup cooked sausage
Shredded Cheddar cheese
Heat the oven to 400 degrees.
In a large bowl, toss together the potatoes, the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.

Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat.  Add 1 Tablespoon oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.

Fill each muffin cup with some of the egg mixture, top with a sprinkling of the cheese.

 Place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes or until heated through.

Serve and enjoy!!

A fun meal addition!!