Tortilla Hash-brown Egg Nests with Bacon, Queso Manchego, and Tomatoes.

Tortilla Hash-brown Egg Nests with Bacon, Queso Manchego, and Tomatoes.
Tortilla Hash-brown Egg Nests with Bacon, Queso Manchego, and Tomatoes.

 

This not only has one but TWO nests, consisting of tortilla and hash-browns, with crunchy bacon, Queso Manchego cheese, and tomatoes. I have to be honest, if my breakfast doesn’t intrigue me, I won’t eat it. I love color and flavor.If it’s colorful with flavor , I can try anything once. This was Deliriously delicious!

Ingredients for 4 Servings

  • 8 slices bacon, crisp
  • 4 slices Queso Manchego cheese
  • 1 cup frozen hash-browns, defrosted
  • 4 large eggs
  • 4 small corn tortillas
  • 16 grape tomatoes, halved
  • 1/4 cup yellow bell pepper, diced
  • 1 jalapeño,thin slices seeds removed
  • Pinch of Adobo Seasoning
  • 1 tablespoon olive oil
  • cilantro, for garnish
  • green onion, garnish
  • Kosher salt
  • fresh ground pepper
  • cooking spray

Directions

1st step
Generously spray olive oil cooking spray on a large cup muffin tin and set aside.

2nd step
Place the defrosted shredded hash-browns in to a bowl add Adobo seasoning, olive oil, salt and pepper. Mix until combined. Let rest while oven preheats.

3rd step
Preheat the oven to 400F. Spray both sides of corn tortilla with cooking spray, place in muffin tin. Place small amount about 2 tablespoons of the potato mixture into each tortilla in the muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

4th step
Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add crisp bacon, tomatoes, cheese and then top with one egg. Bake for an additional 10-12 minutes, until whites are set, but yolks still appear soft.

5th step
Allow to cool for about 3-5 minutes in the muffin pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper , addition tomatoes , jalapeño, yellow bell peppers, cilantro, and green onions

~Serve immediately.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

Advertisements

26 comments

  1. I don’t know what I love more, the wonderful combinations of breakfast food in this recipe or the absolutely beautiful color in your perfect picture!!! Fantastic Heidy!! #ScrumptiousBreakfast

    Like

Share your thoughts with The Patch Crew

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s