Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 nests
These Hash Brown Egg Nests are the perfect grab-and-go breakfast! They are baked until crispy and topped with baked eggs, crumbled bacon, and tons of cheese. I love serving these egg nests with chilled slices of avocado for an easy, fun breakfast or snack.
INGREDIENTS
8 medium eggs
1 1/4 c. cheddar cheese, shredded and divided
15 ounces frozen shredded hash browns, thawed
1 tbsp olive oil
1/2 tbsp parsley, chopped
2 avocados, sliced and chilled (optional)
2 slices cooked bacon, crumbled/2 tbsp bacon bits
Salt and pepper to taste
How to make Hash Brown Egg Nests With Avocado
Step 1: In a mixing bowl, place the shredded hash browns, 1 cup of cheddar cheese, olive oil, salt, and pepper. Mix well until blended.
Step 2: Evenly divide the hash brown mixture. Tightly pack the mixture using your fingers and form each into a nest.
Step 3: Place in the oven and bake for about 15 minutes at 125 degrees F or until the edges have browned and the cheese has melted.
Step 4: Into each nest, crack a medium egg. To taste, season with salt and pepper. On top, place the crumbled bacon followed by the rest of the 1/4 c cheddar cheese and parsley.
Step 5: Return to the oven and resume baking for another 13 to 16 minutes at 350 degrees F until the egg whites are set.
Step 6: Remove from the oven when done and allow the nests to cool. To lift the nests out of the pan, gently slide a knife along the edges and use a fork to lift them.
Step 7: Serve the hash brown egg nests immediately with some chilled slices of avocado if desired. Enjoy!
NOTE:
You can use 4-6 baked russet potatoes in place of frozen shredded hash browns. Allow the baked potatoes to cool off before peeling and grating them.
Nutrition Facts:
Serves: 8, Serving Size: 1 nest
Calories Per Serving: 226 20% | Total Fat 15.3g, 62% | Cholesterol 186.8mg, 23% | Sodium 537.6mg, 4% | Total Carbohydrate 10.4g, 3% | Dietary Fiber 0.8g | Sugars 0.3g, 24% | Protein 11.8g, 15% | Vitamin A 133.8µg, 5% | Vitamin C 4.7mg
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