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 Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 Pieces
Calories: 335kcal
- 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
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.
- 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.
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