Eggs in a Nest

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.

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

Puff Pastry Egg Tarts

Ham Egg and Cheese Breakfast Sliders

Chilaquiles with Salsa Verde

Breakfast Mess

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.78 from 18 votes

Eggs in a Nest

Hashbrown egg cups are a tasty and portable breakfast you'll love! They're a sure crowd-pleaser with soft yolks, crisp bacon, and green onions in a crispy bed of potatoes!

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Lalaine Manalo

Course: Breakfast

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12 Pieces

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

US CustomaryMetric

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

Serving: 131g, Calories: 335kcal, Carbohydrates: 23.6g, Protein: 13.4g, Fat: 20.8g, Saturated Fat: 6.1g, Cholesterol: 184mg, Sodium: 613mg, Potassium: 503mg, Fiber: 2.1g, Sugar: 1.4g, Vitamin A: 350IU, Vitamin C: 12.4mg, Calcium: 100mg, Iron: 1.4mg

“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.”