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Hashbrown Egg Nests
Perfect for a weekend breakfast or brunch
- 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
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.
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
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