Birds Nest Egg Bake

Last week hubby was at our church's monthly men's breakfast leaving me on my own on a Saturday morning. I'm not complaining… I got to sleep in late, drink coffee in bed for a bit and read.  That was until the cats thought it was fun to play WWF (World Wrestling Felines) on my legs. And my coffee cup was empty. 

I certainly was not in the mood for my workday yogurt, so I busted out the ramekin and made this one-person egg bake with the egg sitting in a "nest" of hash browns, hence the recipe name. 

Ingredients (serves 1 so multiply if needed)

1/2 cup frozen shredded hash browns

1 ounce medium cheddar cheese, cut to small squares

8-10 cherry tomatoes sliced in half

1 large egg

1 teaspoon Italian Seasoning

For nutrition information, click the magic button 

Directions

Preheat the oven to 350 degrees. Lightly spray a ramekin or other small baking dish with cooking spray. Arrange the hash browns on the bottom and mix in the cheese. Bake for 20 minutes. The cheese should be nice and melty. 

Using a spatula (because you do not want to burn your fingers, move the hash browns to the edges and line the edge with the tomatoes on top of the browns. Here is your birds nest.

Break the egg and put in in your next.  And sprinkle the top with the Italian Seasoning. I love the contrasting colors of the yellow yolk and the bright red tomatoes. 

Bake 15 to 25 minutes depending on how you like your eggs normally. I like mine over easy so I just baked it for 15 minutes until the whites were, well, white and my yolks were nice and runny. 

My morning at home was complete!  I got my rest, my caffeine, fun with the felines and a hearty, colorful and delicious breakfast of baked eggs. One of the best parts was I only had one dish and one fork to clean up. How about that for a relaxing Saturday morning? Bliss!

 

Featured on Full Time Mama's Tuesday Recipe Link Up July 22, 2013