Hashbrown Egg Nests



  • 2 cups of frozen shredded hash browns, defrosted
  • 1 cup shredded cheese
  • 12 eggs
  • salt and pepper to taste


  1. Preheat oven to 425 derees.
  2. Let the hash browns sit out for about an hour or so to defrost.
  3. When they are defrosted, mix wtih 1 cup of shredded cheese.
  4. Spray a muffin tin thoroughly.
  5. Add about a heaping tablespoon of hash browns to each muffin tin and spread it around the edges like a nest.
  6. Bake for 15 minutes or until hash browns are brown and crispy.
  7. Remove from oven.
  8. Turn heat down to 350 degrees.
  9. Add 1 egg to each hash brown nest.
  10. Top each egg with salt and pepper.
  11. Bake for 10-15 minutes, depending on how runny you want the yolk.
  12. Remove from oven as soon as egg white is cooked, if you want runny yolks.
  13. Bake for 15 minutes if you want hard yolks.
  14. Remove from oven and run a knife around each nest to remove it.
  15. Serve immediately.

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