I love when breakfast looks just as good as it tastes. Just because it looks good, doesn’t mean it’s difficult! These Hash Brown Egg Nests are adorable, simple, and delicious!
If you need a great lunch idea after this, check out this Beef Stir Fry recipe! It’s SO good!
What you need
- 6 Eggs
- 1½ cups of frozen Hash Brown, thawed
- ¾ cup of sharp Cheddar Cheese
- 2 tablespoons of Olive Oil or melted Butter
- Salt and Pepper to taste
How To Make Hash Brown Egg Nests
Preheat the oven to 400 F and generously grease a 6 cup muffin tin with oil or melted butter. In a bowl, combine the thawed out hash browns, cheddar cheese, olive oil (or melted butter), salt and pepper. Mix well.
Divide hash brown-cheese mixture into the prepared muffin tin. Press the hash browns down firmly along the shape of the cups.
Bake for 20 minutes to set the cups.
Lower the temperature of the oven to 350 F. Crack an egg into each cup and sprinkle a little salt and pepper on top of each egg.
Bake again for 15-18 minutes, or until the egg whites are firm and the yolks are at the desired level of doneness. Let them cool in the pan, before taking them out of the muffin tin.
Remove the Hash Brown Egg Nests by running a knife along their edges.
Serve warm, topped with a bit of parsley or any topping of choice.
The Hash Brown Egg Nests are Gluten Free, Clean Eating and Whole 30 approved.
They are easy to make breakfast-on-the-go and a cute way to serve Breakfast in Bed for Mother’s day or any special occasion. Really, any day I get breakfast in bed is a special occasion! These are so good, though, I really don’t care where I get to eat them, as long as they’re my breakfast!