Description
Crispy hash brown nests filled with perfectly baked eggs make for a hearty, crowd-pleasing breakfast. Simple ingredients, bold textures, and customizable toppings make this recipe a morning favorite.
Ingredients
Scale
- 3 medium-sized Russet Potatoes, peeled and grated
- 1 cup shredded Cheddar Cheese
- 6 large Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Olive Oil or melted Butter
- 2 tablespoons Chopped Parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a bowl, mix grated potatoes, shredded cheddar, salt, pepper, garlic powder, and olive oil or melted butter.
- Press mixture into muffin cups, forming nests with space in the center for eggs.
- Bake nests alone for 15–20 minutes until lightly golden.
- Crack one egg into each nest and return to oven for 10–13 minutes until whites are set and yolks are cooked to your liking.
- Let cool slightly, remove from tin, and garnish with chopped parsley.
Notes
- Use cheesecloth or a clean towel to remove excess moisture from grated potatoes for maximum crispiness.
- For runny yolks, start checking at the 10-minute mark after adding eggs.
- Customize with herbs, veggies, or cheese blends to suit your taste.
Nutrition
- Serving Size: 1 nest
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 185mg
Keywords: crispy hash brown breakfast, egg nest recipe, baked hash browns, easy breakfast recipe, muffin tin breakfast