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Sarah Michelle Gellar’s Nest Eggs


6 ounce bulk sweet Italian sausage, casing removed

5 cups shredded peeled potatoes, set into a colander

4 egg whites

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon black pepper, plus more as needed

1 cup shredded sharp cheddar cheese

12 large eggs


Preheat the oven to 450 degrees F. Spray a 12-cup muffin tin with cooking spray.

Heat a small skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon as it cooks, until nicely browned. Set aside.

Use the back of a spoon to press down on the shredded potatoes to remove excess moisture. In a large bowl, combine the potatoes, egg whites, olive oil,
salt, and pepper.

Place ½ cup of the potato mixture into each prepared muffin cup, firmly pressing against the sides and bottom.

Bake for 15 minutes, or until the potatoes are golden.

Remove from the oven and place a spoonful each of sausage and cheese in the bottom of each cup.

Working one at a time, crack each egg into a small bowl, then transfer it to a muffin cup over the sausage and cheese.

Return the tin to the oven. Bake for 8 minutes for over-easy eggs, 10 minutes for over-medium, and 12 minutes for over-hard.

Let cool slightly and remove from the muffin tin.

Season with some pepper and serve warm.