Looking for Breakfast Haystack recipe | Taste of Home Community
Show Subscription Form

Looking for Breakfast Haystack recipe

Last post Apr 22, 2005 11:32 PM by CA_girl . 6 replies.

Forum Jump:
Page 1 of 1 (7 items)
  • Looking for Breakfast Haystack recipe
    Does anyone have the recipe for these "Haystack" breakfasts? As I recall they're cheese, egg, potato(i think). Baked in the oven. Great to make ahead and pop in the oven as you need them for a bunch.
  • RE: Looking for Breakfast Haystack recipe
    Posted by: KyAna44 Posted on: 3/25/2005 9:36:12 PM
    Here's one from the Pillsbury Easy Meals for 2!

    * Exported from MasterCook *

    Hash-Brown Egg Cups

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Main Course - Meatless

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup shredded Cheddar cheese (3 oz)
    2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
    1/4 cup chopped green onions (4 medium)
    1/2 teaspoon seasoned salt
    1/8 teaspoon pepper
    2 eggs
    1/8 teaspoon Italian seasoning

    Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.

    Bake 25 to 30 minutes or until edges are golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 14 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.

    Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

    "Pillsbury Classic Cookbooks - Easy Meals for Two - March 2005"
    S(Formatted for MasterCook by):
    "Anne W. Conrad"
    - - - - - - - - - - - - - - - - - - -

    NOTES : For a soft center, remove egg cups at the minimum cooking time; leave them in longer for a firm or "hard" cooked egg.


  • RE: Looking for Breakfast Haystack recipe
    Posted by: hollyga Posted on: 3/26/2005 9:04:46 AM
    Baked Egg Potato Nests 4 Easter :O)

    Potato Nests:

    2 pounds (approximately 4 to 5 medium) potatoes
    2 medium eggs, lightly beaten
    2 teaspoons salt
    1 teaspoon fresh ground black pepper
    Pam non-sticking cooking spray

    Hollandaise Sauce:

    6 egg yolks
    1/2 cup water
    1/4 cup lemon juice
    1 cup cold firm butter, cut into 16 pieces
    1/2 teaspoon salt, optional
    1/4 teaspoon ground paprika
    dash red cayenne pepper

    Baked Egg Filling:

    1 cup finely chopped fully-cooked deli ham
    16 medium eggs

    For potato nests:

    In a large bowl, combine potatoes, 2 eggs, salt and pepper; toss to combine. Spray 15 medium non-stick muffin cups with no-stick cooking spray, coating well. The spray helps to make the potato nests crisp.
    Spoon rounded 1/4 cup potato mixture into the palm of your hand; squeeze out excess moisture; place in each muffin cup. Push potatoes onto bottom and up side of each cup to form a "basket." Place on bottom rack of 350F oven for 35 minutes. When potato baskets are done, remove from oven.

  • RE: Looking for Breakfast Haystack recipe
    RE: ISO Baked eggs in hasbrowns
    Posted by: hollyga Posted on: 3/26/2005 9:09:24 AM
    For hollandaise sauce, in a small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately. For filling, place 1 Tablespoon ham into each basket. Crack 1 egg into each; return to 350F oven on middle rack. Bake an additional 14 to 16 minutes or until egg whites are firm. Run small spatula along the edge of baskets to loosen. Place 2 baskets on each of 8 individual serving plates. Spoon 1 Tablespoon sauce into each basket. Pass remaining sauce at the table. Serve immediately.

    Tips:Serve with steamed asparagus, if desired.

    Substitute 1 package (26 ounces) or 4 cups shredded hash brown potatoes, thawed, for the fresh potatoes in this recipe. Squeeze out moisture before proceding with the recipe.

    Note:Hollandaise Sauce recipe is from the American Egg Board.

    Calories per serving:656
    Fat:58 grams
    Cholesterol:725 mg
    Sodium:1311 mg
    Carbohydrates:11 grams
    Fiber:2 grams
    Protein:27 grams

  • RE: Looking for Breakfast Haystack recipe
    HOpe one of these help you out,I just did a search and found these.

  • RE: Looking for Breakfast Haystack recipe
    Thanks movnspeechGA! These look great!
  • RE: Looking for Breakfast Haystack recipe
    Thank you!