Yummy Scrambled Bird’s Nest

1 (3.5 cup) bag frozen shredded potatoes, defrosted
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/4 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage
shredded cheddar cheese
chopped parsley for garnish

Heat the oven to 400 degrees. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup. Bake until golden brown, about 30-35 minutes. Remove nests from the oven and allow them to cool.

Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2-3 minutes. Add the sausage and cook until heated though. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.

Remove the potato nests from the muffin tin and place them on an oven proof platter or baking sheet. Fill each cup with some of the egg mixture, top with a sprinkle of cheese, and place the nests in a 375 degree oven until cheese is melted, about 2-3 minutes. If you like, garnish each nest with a little parsley. Serve warm.

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