Eggs 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.
Eggs in a Nest are a delicious spin-off of one of our most popular recipes on the blog, avocado egg cups. But while eggs are baked in creamy avocado halves in the latter, soft yolks, crisp bacon, and green onions are now nestled in a golden, crispy bed of hash brown potatoes.
Breakfast can’t get any more scrumptious than these hashbrown egg cups. They’re delicious, conveniently portable, and a good source of protein and carbohydrates to start your day or just anytime you need a quick boost of energy.
These baked eggs are as fun to make as they are to eat! So easy to pull together with a few staple ingredients you probably already have on hand, you can have a tasty batch ready in a cinch.
Ingredient notes
- Hashbrowns– I use frozen shredded hashbrowns from the store, but you can use fresh and shred fresh potatoes.
- Bacon– I like to top the eggs with crumbled crisp bacon. You can also use diced ham or cooked ground breakfast sausage.
- Cheese– cheddar, Gouda, Monterey Jack, or any of your favorite cheese blends.
- Green onions– chopped scallions are a great way to add a pop of color and freshness. Feel free to switch it up with some cilantro or parsley.
- Eggs– are baked whole, but if you prefer quiche-style, beat them until frothy with a bit of milk, and stir in the cheese and crisp bacon. Pour the mixture into the potato cups and bake until set.
Cooking tips
- Thaw the frozen hashbrowns completely, as the excess moisture might keep the shredded potatoes from forming together.
- After the brief baking, press down the potato mixture with a spoon to make a deeper well.
- Generously grease the muffin holes with nonstick cooking spray and allow the egg cups to cool slightly before removing them to prevent them from falling apart.
I think these eggs are best with soft, wet yolks, but if you’re going to enjoy them on the go, I suggest baking them until hard-cooked for less mess. Follow the suggested minutes below
How Many Minutes to Bake Eggs:
- 10 to 12 minutes for runny yolks
- 13 to 15 minutes for soft-cooked yolks
- 18-20 minutes for hard-cooked yolks
How to serve and store
Give these eggs in hashbrown nests a try for breakfast or brunch. Serve them with some fresh fruit for a hearty meal.
And feel free to double the recipe, as they’re sure to be a hit with the family! Plus, leftovers keep well for days. Store in an airtight container or resealable bag and refrigerate for up to 3 days. Reheat in the microwave at 1 to 2-minute intervals until warmed through.
More breakfast recipes
Ingredients
- 5 cups frozen shredded hash browns, thawed
- 1 1/2 cups 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
Instructions
- Preheat oven to 425 F.
- Grease a 12-hole muffin pan.
- In a bowl, combine hash browns, 1 cup of the cheese, olive oil, salt, and pepper to taste.
- Divide mixture into prepared muffin holes.
- Bake in the oven for about 13 to 15 minutes or until hash browns are crisp and lightly browned.
- Using a tablespoon, press down on the potato mixture to create a deeper well.
- 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.
Notes
- Thaw the frozen hashbrowns completely as the excess moisture might keep the shredded potatoes from forming together.
- After the brief baking, press down the potato mixture with a spoon to make a deeper well.
- Generously grease the muffin holes with nonstick cooking spray and allow the egg cups to cool slightly before removing them to prevent them from falling apart.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cristy says
I only made 3 – using 1 potato. I used a shot glass to make the wells bigger after the initial cooking, and scrambled 2 eggs with bacon, sausage, onion and green pepper versus a plain egg but topped with bacon and green onion as instructed. It was a hit!
I did cook it initially a little longer as I used a fresh potato and I did ring out some of the water of them as well, but overall the instructions were super helpful! Thanks for sharing!
Debbie D. says
Can these be cooked the night before and warmed up in the morning?
Thanks
Lalaine says
Yes 🙂
Victoria says
I made these this morning and they were great! The only changes I made is, I put the thawed hash browns on a sheet tray and baked for about 5 min before I mixed everything to dry them a little for a crunchier nest. I also added tarragon to the hash browns due to preference. My family loved them!
Lalaine says
Hello Victoria,
Thanks for the feedback and sharing your tips. I am glad you enjoyed the recipe. I will definitely try adding herbs for better flavor 🙂
Jerome says
They were delicious
Lalaine says
I am glad you enjoyed them 🙂
Patti says
Hello, where is the recipe written for these Egg in a Nest?
Lalaine says
Hi Patti,
Thank you so much for letting me know, I didn’t realize the recipe card was missing from the post. Corrected now, I hope you enjoy the recipe. These egg treats are delicious!
Ayesha Heart says
OMG! This is so perfect! Kids love it 🙂 Gone in 60 seconds ^ ^ Thank youuuuuuu <3
Lalaine says
Thank you, Ayesha. I am glad you enjoyed them. 🙂