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Home » Breakfast » Hashbrown Egg Nests

Hashbrown Egg Nests

July 8, 2020 by Judith Hannemann

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What better way to start Saturday or Sunday than with a weekend breakfast of scrambled eggs in a nest of hashbrown potatoes?

Soft scrambled eggs in a nest of hashbrown potatoes. Delicious and easy breakfast or brunch

Weekend Breakfast

There’s something very special about weekend breakfasts. Since the work week is over, you’ve slept a little later and can linger a little longer over breakfast.

Because there’s more time on weekend mornings to prepare a fancier breakfast, these special scrambled egg cups are just the ticket. You’ve got all the elements of a diner-style breakfast but all in one package. They are easy to prepare and there’s nothing very involved in the preparations. If you can make scrambled eggs, you’ve got this!

Soft scrambled eggs in a nest of hashbrown potatoes. Delicious and easy breakfast or brunch

Eggs Dressed Up Or Down

The filling for these nests is scrambled eggs.

You can dress them up or down depending on what extras you have on hand. The basic add-in here is bacon. Bacon can be prepped in advance so all that’s necessary is  dicing it when the time comes to prepare these egg nests.

You can easily substitute cooked and crumbled sausage for the bacon. The choice is, of course, up to you and what you have on hand.

The other basic add-in is shredded cheese. Here, you can use any variety of cheese you like–and have on hand. You can also combine cheeses. What I did here was use a Mexican blend and added in some finely dice jalapeño for a little zip.

My other “secrets” to creamy scrambled eggs is cooking them over medium-low heat and putting some cream in them.

These are nice with my orange breakfast rolls.

Soft scrambled eggs in a nest of hashbrown potatoes. Delicious and easy breakfast or brunch

The Potatoes

The best choice here is to use prepared refrigerated hashbrowns. Just a reminder that it’s the shredded kind–not the patties.

The refrigerated potatoes are the easiest choice because they’re ready-to-use and are dry enough to use right out of the package.

If all you have are frozen shredded potatoes, take them out of the freezer the night before so they are completely defrosted by the time you make these egg nests. Remember to dry them well by either using several layers of paper towels or squeezing them in a clean tea (dish) towel.

The last option is to make your own. That does involve some work and if you completely prep them ahead, they will discolor so keep that in mind. However, the discoloration isn’t spoilage at all and there is no “off” taste.

The Recipe

 

Soft scrambled eggs in a nest of hashbrown potatoes. Delicious and easy breakfast or brunch
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Hashbrown Egg Nests

Perfect for a weekend breakfast or brunch
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: creative ways with hash browns, fancy egg recipes, weekend breakfast
Servings: 6
Calories: 309kcal
Author: Judith Hannemann

Ingredients

  • 20 oz refrigerated shredded hash brown potatoes
  • 6 large eggs
  • 1/4 cup cream see NOTES
  • 1/4 cup milk see NOTES
  • 1/2 tsp salt
  • 2 tbs butter
  • 6 slices cooked bacon crumbles
  • 1 jalapeño diced, optional
  • 1 cup shredded cheese
US Customary - Metric

Instructions

  • Preheat oven to 400F/200C. Spray a standard 12 muffin tin with non-stick spray.
  • Divide the potatoes up between the cups in the pan. Press into the bottom and up the sides. Bake for about 20 minutes, or until golden brown.
  • While the potatoes are baking, whisk the eggs, cream, milk and salt in a large bowl.
  • Melt the butter in a large non-stick skillet over medium-low heat and pour in the eggs. Stir until eggs are set and no liquid egg remains. Add the bacon, jalapeño and 3/4 cup of the cheese; stir until cheese is melted.
  • Divide the egg evenly between the cups. Top with the remaining cheese and bake for about 5 minutes or until cheese is melted.

Notes

1/2 cup milk may be substituted for the cream/milk combination
Crumbled cooked sausage may be substituted for the bacon
Any shredded cheese may be used. I used Mexican blend because of the jalapeños

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 211mg | Sodium: 573mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 11mg | Calcium: 146mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Soft scrambled eggs in a nest of hashbrown potatoes. Delicious and easy breakfast or brunch
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Filed Under: Breakfast, Brunch, Lunch Tagged With: breakfasts, brunch, eggs

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