Egg in a Nest with soft yolks, crisp bacon, cheese, and green onions baked in hash brown potato nests. They’re a delicious breakfast treat and totally portable for snacking on the go.
Egg in a nest is a delicious spin-off of one of our most popular recipes on the blog, avocado egg cups. But while the latter involve eggs baked in creamy avocado halves, soft yolks and crisp bacon are now nestled in a delectable bed of hash brown potatoes.
Breakfast can’t get any more awesome than these baked eggs. Easy to make with but a few staple ingredients you probably already have on hand, a huge batch is ready in a jiffy. They’re delicious, completely portable, and a good source of protein and carbohydrates to start your day right or when you need a quick boost of energy anytime of the day.
Egg in a Nest with soft yolks, crisp bacon, cheese, and green onions baked in hash brown potato nests. They're a delicious breakfast treat and totally portable for snacking on the go.
- 5 cups frozen shredded hash browns, thawed
- 1-1/4 cup cheddar cheese, shredded
- 1 tablespoon olive oil
- salt and pepper to taste
- 12 eggs
- 6 slices bacon, cooked crisp and crumbled
- 1/4 cup green onions, peeled and chopped
Lightly grease a 12-hole muffin pan.
In a bowl, combine hash browns, 1 cup of the cheese, olive oil and salt and pepper to taste. Divide mixture into prepared muffin holes and using hands, press firmly onto sides and bottom of each muffin holes to form a "nest". Bake in a 425 F oven for about 13 to 15 minutes or until hash browns are crisp and lightly browned.
Crack one egg into each of the potato nests. Top each egg with crumbled bacon, green onions and the remaining 1/4 cup cheese. Bake in a 350 F oven for about 13 to 15 minutes or until egg whites are set.
Remove from heat and allow to slightly cool. Run a knife around the edges of each egg nests to loosen and gently lift off pan.