This dish is easy to serve for brunch or take along for breakfast at the office. I often make a dozen on Sunday evening, pop them in the fridge and allow the kids to take and bake in the toaster oven during the school week.
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Super simple: Crisp potatoes, crack eggs, garnish and go!
Baked eggs in hash brown nests make a great choice for breakfast and brunch potluck parties. My children enjoy them for "breakfast for lunch" at school.
Baked Eggs in Hash Brown Nests Recipe
Recipe by Drea - Vermilion Lane Blog
1 bag of refrigerated shredded hash brown potatoes (use refrigerated as opposed to frozen, they crisp much better)
12 medium size eggs
4 strips turkey bacon (fried, drained and chopped)
2 cups of shredded cheese (use your favorite, I choose a mix of monterey jack and white cheddar)
4 green onions, diced
2 teaspoons paprika (1 teaspoon reserved)
2 teaspoons sea salt (1 teaspoon reserved)
2 teaspoons of freshly cracked pepper (1 teaspoon reserved)
2 tablespoons vegetable oil (or substitute with cooking spray)
Preheat oven to 375 degrees.
Coat muffin tin with oil or use cooking spray.
Place hash browns in a large mixing bowl.
Stir in 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of paprika into shredded potatoes.
Using an ice cream scoop or 1/3 measuring cup, divide hash browns into muffin cups.
Press mixture into bottom and up sides of muffin cup using the back of the ice cream scoop or measuring cup to form nests.
Bake at 375° for 20-25 minutes.
Put a heaping teaspoon of cheese into each nest.
Crack 1 medium size egg over cheese.
Sprinkle each egg with a dash of paprika, pepper and salt.
Bake at 375° for 10 to 15 minutes or until eggs are set to your preference.
Garnish with chopped turkey bacon and green onions.