Easy Hash Brown Egg Nests Recipe
These hash brown egg nests are the perfect make-ahead dish. Make a batch on the weekend, and then enjoy them as a quick breakfast during the week.
Servings: 12 servings
Ingredients
- 12 large Happy Eggs
- 20 oz shredded hash browns thawed or grated potato (see note)
- 1 ½ cups shredded cheddar cheese divided
- 1 tablespoon olive oil
- 3 slices bacon cooked and crumbled
- salt & pepper to taste
- green onion minced, for garnish
Instructions
- Preheat the oven to 425°F. Grease a 12-cup muffin tin.
- In a medium bowl, mix hash browns, 1 ¼ cup cheddar cheese and olive oil.
- Divide hash brown mixture into muffin tin, using fingertips to press into the shape of each cup.
- Bake until the edges have browned, about 12-15 minutes.
- Crack one egg into each muffin cup. Season with salt and pepper.
- Sprinkle remaining ¼ cup cheddar cheese and crumbled bacon on top.
- Lower heat to 350°F and bake 15 minutes more until the egg whites have set.
- Remove from the oven and allow to cool for several minutes.
- Lift out of the pan by sliding a knife or offset spatula around the edges.
- Garnish with optional green onion. Serve and enjoy!
Notes
- To parboil a potato, boil a medium baking potato for 15 minutes. Alternatively, you can wet it, prick several times with a fork, wrap in a paper towel and microwave for 5 minutes.
- If the hash browns are limp or soft, dry between sheets of paper towel to remove excess moisture before using to prevent getting a soggy crust.
- The eggs will keep cooking for one more minute out of the oven, so remove them when they still have a slight jiggle unless you prefer a solid yolk.
- To avoid flavors being too salty, use grated potato instead of hash browns and use reduced sodium bacon.