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Eggs in a Nest on a white plate
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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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Pieces
Calories: 335kcal

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

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