Hash Browns With Cheesy Eggs And Avocado Recipes

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HASH BROWN EGG NESTS WITH AVOCADO



Hash Brown Egg Nests with Avocado image

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Provided by The Cooking Jar

Time 40m

Number Of Ingredients 8

15 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar cheese, shredded and divided
1 tablespoon olive oil
Salt and pepper to taste
8 medium eggs
2 slices cooked bacon, crumbled/2 tablespoons bacon bits
1/2 tablespoon parsley, chopped
2 avocados, sliced and chilled (optional)

Steps:

  • Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
  • Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
  • Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
  • Crack a medium egg into each nest and season with salt and pepper to taste.
  • Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
  • Bake at 350°F until the egg whites set, about 13 to 16 minutes.
  • Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
  • Dish and serve with chilled avocado slices (optional).
  • Enjoy!

Nutrition Facts : ServingSize 1 nest, Calories 226 calories, Sugar 0.3 g, Sodium 537.6 mg, Fat 15.3 g, SaturatedFat 6.2 g, TransFat 0.2 g, Carbohydrate 10.4 g, Fiber 0.8 g, Protein 11.8 g, Cholesterol 186.8 mg

SOUTHWEST SAUSAGE, VEGGIE AND EGG HASH BROWN SKILLET



Southwest Sausage, Veggie and Egg Hash Brown Skillet image

Whether you're looking for a hearty morning meal or a southwest spin on breakfast for dinner, this easy, cheesy hash brown egg sausage skillet has you covered! Finished off with a delicious queso topping and fresh cilantro, this is one mouthwatering meal you'll want to make again and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 8

12 oz bulk breakfast sausage
1 1/2 cups water
2 tablespoons vegetable oil
1 box (7 oz) Betty Crocker™ Southwest Style Queso Potato Scrambles Kit
1/2 cup canned black beans, drained, rinsed
1/2 cup cooked corn kernels, drained if necessary
3 eggs, beaten
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
  • Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
  • Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
  • Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
  • Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.

Nutrition Facts : Calories 550, Carbohydrate 27 g, Cholesterol 175 mg, Fat 5, Fiber 4 g, Protein 19 g, SaturatedFat 12 g, ServingSize About 1 1/4 Cups, Sodium 1180 mg, Sugar 5 g, TransFat 0 g

CHEESY HASH BROWN EGG CASSEROLE WITH BACON



Cheesy Hash Brown Egg Casserole with Bacon image

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

CHEESY HASH BROWNS



Cheesy Hash Browns image

Great for a breakfast or dinner side.

Provided by terra

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 8

1 (2 pound) package frozen hash brown potatoes, thawed
1 (16 ounce) container sour cream
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces shredded Colby cheese
5 ⅓ tablespoons butter, melted
salt and ground black pepper to taste
2 tablespoons crushed corn flakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
  • Bake in the preheated oven until the casserole is bubbling, about 1 hour.

Nutrition Facts : Calories 876.3 calories, Carbohydrate 57.7 g, Cholesterol 150.7 mg, Fat 75.7 g, Fiber 4 g, Protein 24.2 g, SaturatedFat 42.7 g, Sodium 1103.9 mg, Sugar 2.8 g

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