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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Pieces
- 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
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. 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.
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: 7% | Vitamin C: 15% | Calcium: 10% | Iron: 8%