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+ servings

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


  • 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