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Home Eggs and Dairy

Eggs in a Nest

4.78
/5
40 minutes mins
40 Comments
Jump to RecipePrint
By: LalainePosted: 05/05/2023Updated: 05/05/2023
9948 shares
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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 on a white plate
Eggs in a Nest
Table of Contents hide
  • 1 Ingredient notes
  • 2 Cooking tips
  • 3 How Many Minutes to Bake Eggs:
  • 4 How to serve and store
  • 5 More breakfast recipes
  • 6 Eggs in a Nest

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.

eggs, shredded hashbrown, bacon, green onions, cheese, salt, pepper, olive oil in bowls

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.
making eggs in a nest in a muffin pan

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.
baked Eggs in a Nest in a muffin tin

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
baked hashbrown egg cups with a fork on a plate

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!

Eggs in a Nest on a white plate
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
Course: Breakfast
Print Pin It Email Recipe
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.”

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About Lalaine

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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Recipe Rating




  1. CourtneyLynne says

    Posted on 2/15/17 at 1:04 pm

    Omg can we say yum?!? I just give your recipe a try!

    Reply
    • Lalaine says

      Posted on 2/26/17 at 2:15 pm

      Thanks, Courtney

      Reply
  2. Doran @ HauteBeautyGuide says

    Posted on 2/14/17 at 9:31 pm

    I just tried to make these and a few minutes after I took them out of the oven they collapsed. Can you give me any tips to prevent that. They tasted delicious!

    Reply
    • Lalaine says

      Posted on 2/15/17 at 12:19 am

      Hello Doran,

      Do you mean they fell apart? Just let them cool a little so they’ll be easy to pry from the muffin tin.

      Reply
  3. Bethany Stout says

    Posted on 2/13/17 at 3:59 pm

    This looks so yummy and it would be perfect for my Nutrisystem diet flex meals. Must try it.

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:23 pm

      Thanks, Bethany! I hope you enjoy this!

      Reply
  4. Wanderlust Vegans says

    Posted on 2/13/17 at 3:04 pm

    I was never a fan off breakfast. I am just blown away by how much cholesterol is in this. As a vegan we dont eat any cholesterol, so i am used to nutritional guides saying 0mg cholesterol.

    Reply
    • Shirl says

      Posted on 4/14/18 at 8:23 pm

      5 stars
      In my opinion this is nutritional —so if you don’t like this wonderful, great tasting breakfast , don’t eat it !
      Even my 9 year old grandson loves egg in a nest and even more enjoys helping me make them . This is something a child that loves to help in the kitchen can easily help with . Thank you for sharing your recipe

      Reply
      • Lalaine says

        Posted on 4/14/18 at 8:27 pm

        Thank you, Shril!

        Reply
  5. Danielle says

    Posted on 2/13/17 at 12:17 pm

    These look delicious! We love breakfast around here so I’ll definitely have to try these. They look easy for the kids to eat too.

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:07 pm

      Thanks, Danielle! I hope the whole family will love this!

      Reply
  6. Taty Pradilla says

    Posted on 2/13/17 at 10:16 am

    This looks perfect for breakfast! I bet my kids would love them.

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:07 pm

      Thanks, Taty!

      Reply
  7. Elizabeth O. says

    Posted on 2/13/17 at 7:27 am

    It sounds like a filling breakfast! It’s definitely yummy to look at! I’m sure this one’s going to be a hit with the kids!

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:08 pm

      I absolutely agree, Elizabeth!

      Reply
  8. Karlyn Cruz says

    Posted on 2/13/17 at 5:03 am

    5 stars
    Oh my goodness! I really wanted to try it. It looks tasty and tempting.

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:11 pm

      You will love this, Karlyn!

      Reply
  9. Elizabeth says

    Posted on 2/13/17 at 4:00 am

    How amazing do these sound! They’re not too heavy on the calories either – a perfect protein-packed breakfast!

    Reply
    • Lalaine says

      Posted on 6/28/17 at 5:08 pm

      Thank you 🙂

      Reply
  10. Joely Smith says

    Posted on 2/12/17 at 2:59 pm

    5 stars
    This looks SO VERY GOOD! I love making soufflé and quiche and this is right in that area! I am totally making these!

    Reply
    • Lalaine says

      Posted on 4/23/17 at 2:48 pm

      Thanks, Joely 🙂

      Reply
  11. Leigh Anne Borders says

    Posted on 2/12/17 at 2:14 pm

    5 stars
    I so need to do this. I am always on the go and need things that are quick and easily and ready to eat on the go.

    Reply
    • Lalaine says

      Posted on 4/17/17 at 1:06 pm

      They’re totally portable and with loads of carb plus protein, they’re the perfect pick-me-upper! 🙂

      Reply
  12. Echo says

    Posted on 2/12/17 at 11:22 am

    5 stars
    These look so delicious! I am a total protein junkie and I love eggs with breakfast meat! These would be the perfect breakfast for me!

    Reply
    • Lalaine says

      Posted on 4/23/17 at 2:48 pm

      Yes, they’re the perfect way to start the day. The carbs and protein will have you energized all day 🙂

      Reply
  13. Author Brandi Kennedy says

    Posted on 2/12/17 at 11:12 am

    These are so cute, and I love that it’s a one-stop breakfast for several people all at once. Perfect for brunch when you’ve got company, or as breakfast-for-dinner with parfaits and some breakfast meats on the side!

    Reply
    • Lalaine says

      Posted on 6/28/17 at 4:49 pm

      It is so versatile, Brandi! Thanks a lot!

      Reply
  14. Natalie says

    Posted on 2/12/17 at 8:44 am

    I don’t eat eggs, bacon or cheese as I am vegan but I have ideas on how I can veganize this recipe 🙂

    Reply
  15. Mia says

    Posted on 5/5/15 at 11:09 am

    5 stars
    I was hooked when I tried this and so is hubby. Very tasty and goes great with coffee! By the way, you forgot to add the eggs in the ingredients. Otherwise, very easy to follow recipe and definitely a keeper!

    Reply
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