• Preheat oven to 375 °F. Spray a muffin tin with oil or non-stick spray.
• Combine potato shreds with garlic powder, salt and pepper. Evenly distribute potato mixture in muffin tins and press the mixture in the middle using a spoon so that it forms a nest.
• Bake 30-35 minutes or until its golden brown with crisp edges. While nests are baking, combine eggs, onions, peppers, and salsa in a bowl.
• When nests are golden brown, remove from oven and fill each one with ¼ cup of egg mixture. Top with cheese.
• Bake 15-20 minutes until eggs are cooked.
• Optional: Top with extra salsa as desired.

NOTES

Time-Saving Tips:

• Prepare a batch of Hash Brown & Egg Nests on Sunday, and store in the refrigerator (or freezer) to enjoy all week long.

Customizations:

• Toss in any leftover vegetables you might have on hand. If desired, add meat such as red chopped turkey bacon, ham, or turkey sausage.