I wanted something quick and yummy for Christmas brunch so I cooked up a batch of these cuties.
They’re almost too adorable to eat when they’re finished and with the turkey, red peppers and dillweed on top, they fit right into any Christmas decor.
Pssst… You can eat them anytime of the year. Go ahead. You know you want to.
You will need:
A muffin tin
6- whole eggs, beaten
2 cups- frozen shredded hashbrowns, thawed (I put mine out the night before and it was perfect in the morning.)
1/4 cup- diced red bell pepper
1- handful of shredded Monterey jack cheese from the bag
1/4 cup- turkey diced small. (I used really thick slices of turkey deli slices from the pack and diced it small)
Dillweed for garnish
Preheat oven to 350 degrees
Spray muffin tin with cooking spray
Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with potatoes and press along the side of the tin so that it forms a nest or hole in the center and bake for 15 minutes. (My recipe made 12 muffins so I needed approximately 1- 1/2- 2 cups of potatoes.)
While the “nests” bake:
Add chopped peppers, diced turkey, salt, pepper, garlic, and cheese and whisk together (you can change these ingredients to anything you might like better… (broccoli, mushrooms and swiss, bacon, sausage and cheese… you get the idea.)
Remove nests from oven when they’re slightly brown and fill with 2 Tbsp. of egg mixture in each tin.
Bake for 20 minutes or until eggs are fully cooked and set.
Allow to set for 5 minutes.
Sprinkle each with dillweed and enjoy!
Makes 12 muffins.