Hash Brown Egg Nests Recipes

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

EGG TOPPED HASH BROWN NESTS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
• Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

HASHBROWN EGG NESTS RECIPE - (4.8/5)

Steps:

• Preheat Oven to 400°F In a large mixing bowl, mix Potatoes, Parmesan, Onion and Garlic Powders, Cayenne (optional), Salt, Pepper and Olive Oil. Gently fold/mix together. Spray a large Casserole dish with cooking spray and put the Potato mixture into it. Do not smash down, leave it 'fluffy'. Bake at 400 for 90 minutes, or until golden brown. NOTE: at about 60 minutes I sometimes gently mix the potatoes to spread the brown bits into the middle as well; we like crunchy parts. Using a spoon or a glass, smash 8 'craters' into the casserole. Make it deep enough to hold an egg. Line each hole with slices of Ham and Cheddar. Then crack an egg into each one. Return to the oven for 15 minutes; the egg whites should be set, but the yolks still runny. Garnish with more parmesan or chives or whatever. Enjoy!

HASH BROWNS NESTS

Steps:

• Preheat the oven to 400 degrees.
• Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
• Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
• Bake for 25 minutes.
• While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
• Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
• Add sausage mixture and pour into hash brown cups.
• Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
• Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

BIRD'S NEST BREAKFAST CUPS

Steps:

• 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.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.