Description
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don’t forget the mimosas!
Ingredients
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 2 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 ½ tablespoons olive oil
- ⅔ cup shredded Cheddar cheese
- 12 eggs
- 2 tablespoons water
- 8 slices cooked bacon, crumbled – divided
- ¼ cup shredded Cheddar cheese, divided
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes
- salt
- black pepper
- olive oil
- and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- Bake in the preheated oven until hash browns are browned on the edges and cheese has melted
- 15 to 18 minutes. Remove hash brown nests.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- Bake in the oven until eggs are set
- 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12