Hashbrown Egg Nests Recipe 485

HASHBROWN EGG NESTS RECIPE - (4.8/5)

Hashbrown Egg Nests Recipe - (4.8/5) image

Provided by gMinor

Number Of Ingredients 11

Ingredients

1 (30-ounce) bag frozen hash browns
4 ounces parmesan, shredded
1/4 cup olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper (optional)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
8 slices ham (sliced into 1 inch strips)
8 slices cheddar (sliced into 1 inch strips)
8 eggs

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!

EGG TOPPED HASH BROWN NESTS

Egg Topped Hash Brown Nests image

Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water, salt and margarine called for on potato box
1/4 cup Bac~Os® bacon flavor bits or chips, if desired
12 eggs
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 425 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 1/2 g

HASH BROWNS NESTS

Hash Browns Nests image

These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!

Provided by Redneck Epicurean

Categories Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups refrigerated hash browns
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1 teaspoon butter, melted
3 tablespoons onions, minced
3 smoked link sausage, sliced
2 tablespoons red peppers, diced
2 eggs
2 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, chopped fine
1 tablespoon scallion, sliced thin
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 535.1, Fat 36.4, SaturatedFat 12.7, Cholesterol 166.1, Sodium 1455.5, Carbohydrate 30.5, Fiber 2.8, Sugar 2.1, Protein 20.7

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