I saw a version of this recipe on a Facebook post that Lee's niece had. It sounded good. I don't know if is B&B guest worthy, but it is blog worthy and would be fun to have again.
I made this version in a set of overlarge muffin stone bakers. You know, the size muffin that you get at the big box stores and are really two servings. This made 4 servings. It would probably have made 6 to 8 servings in a normal size muffin pan. The nice thing about this is you can double or halve it to make the right number of servings for you.
Hash Brown Nests
2 cups thawed, shredded frozen hash browns
1 cup shredded cheddar cheese, divided use
salt and pepper
4 teaspoons butter, melted
2 or 3 three sausage patties I used a bit more than two and ate the rest!
1/4 cup cream
2 green onions, thinly sliced
salt and pepper
Heat the oven to 400°. Pour the butter in the number of muffin cups you will be using. My muffin baker is stone, so I just placed the butter in the wells and popped it in the microwave. After the butter melted I swirled it around to coat the bottom and sides.
In a medium bowl mix the shredded hash browns, 1/2 cup of the cheddar cheese and salt and pepper. Place 1/4 of the hash brown mix in each of the buttered wells and press it into a nest on the bottom and sides.
Bake for 25 to 30 minutes, until it starts to turn brown.
While the nests are baking, brown the sausage patties, mix the eggs and cream or milk in a medium bowl with some salt and pepper. Chop the sausage and slice the green onions.
When the nest finish baking, remove them from the oven and place the chopped sausage in the nests. Then pour the egg mixture on top of the sausage and sprinkle the green onions and the rest of the shredded cheese on top.
Return it to the oven and bake for 12 or 15 more minutes, when a knife inserted in the center comes out clean.
The hash brown nests were crispy on the outside. The eggs were soft and fluffy and the cheese and onions made it a perfect pocket breakfast. Which we had for dinner.