4-6eggsor however many you want to make room temperature
1/2c.grated cheddar cheeseor whatever cheese you may have on hand
salt and pepper to taste.
Preheat oven to 400°.
Have your baked potato already baked and chilled before you decide to make these. Peel the potato and then grate. Mix the grated potato with the jalapeño and bell peppers.
Spray your jumbo muffin pan (or you could use a wide ramekin or even a coffee cup would work) with cooking spray. Press 5-6 tablespoons of the grated potato mixture on the bottom and sides of each muffin pan. You may need more or less depending on the size of your muffin pan.
Bake the potato nest in the oven for 20-25 minutes until they start to brown. Remove from oven and add a little crumbled sausage on the bottom of each nest. Top with an egg, salt and pepper to taste and then add a couple of halves of cherry tomato and a pinch of cheese to the side of the yolk.
Return to oven and bake 12-16 minutes until the whites are set and the yolks still runny. (My eggs took 12 minutes to set perfectly.)
Remove from oven and using a small spatula, loosen from the sides and lift out onto a plate.
*Note: I have done a lot of baked eggs for the blog and I always seem to have a problem getting the whites to set up and still have a runny yolk. This time, I had my eggs at room temperature and this seemed to result in the perfect egg.