Recipe: Hash Brown Egg and Bacon Nests

 Recipe: Hash Brown Egg and Bacon Nests

I’m a big fan of breakfast on the go. I can never find a healthy affordable breakfast to go so bagel or scrambled eggs is usually my breakfast on most days. These egg nests are a great alternative to the usual potato and eggs.

These hash brown potatoes are tightly packed into muffin tins to make ‘nests’. They are then baked for 20 minutes until crispy. Now here comes the fun part, the eggs, cheese and bacon are then placed in the egg nest. At this point feel free to let your creativity shine by adding your favorite omelette add ins. Sometimes I like to add sautéed red bell pepper and onion or mushrooms.

Hash Brown Egg and Bacon Nests



  • 20 oz. Simply Potatoes® shredded hash browns
  • 1 cup shredded cheddar cheese divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small eggs
  • 4 slices al fresco cooked bacon diced
  • Optional Mix -ins
  • Sauteed onion
  • Red pepper
  • Mushroom
  • Spinach
  • Crumbled feta
  • Broccoli


  1. Pre-heat oven to 450F.
  2. In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
  3. Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
  4. Crack a small egg into each nest. At this point, add in any additional mix-ins (such as onion, pepper, mushroom, or spinach, optional). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.

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