HASH BROWN EGG NESTS WITH AVACADO

By á-33122

AUTHOR: THE COOKING JAR
YUM, GREAT FOR A CROWD
USE LARGER SIZE MUFFIN PAN

Ingredients

• 15 OZ. FROZEN SHREDDED HASH BROWNS, THAWED
• 1 CUP CHEDDAR CHEESE, SHREDDED
• 1 TABLESPOON OLIVE OIL
• 8 MEDIUM EGGS
• SALT AND PEPPER TO TASTE
• 2 SLICED COOKED BACON, CRUMBLED
• 1 TABLESPOON CHEDDAR CHEESE, SHREDDED
• 1/2 TABLESPOON PARSLEY, CHOPPED
• 2 AVOCADOS, SLICED AND CHILLED

Preparation

Step 1

1. MIX HASH BROWNS, SALT, PEPPER, OLIVE OIL AND 1 CUP CHEDDAR CHEESE IN A MIXING BOWL.
2 GREASE THE MUFFIN PAN AND DIVIDE HASHBROWN MIXTURE. USE YOUR FINGERS TO PACK THEM TIGHTLY AND SHAPE INTO NESTS.
3. BAKE AT 425 DEGREES F UNTIL THE EDGES HAVE BROWNED AND THE CHEESE HAS MELTED, ABOUT 15 MINUTES
4. CRACK A MEDIUM EGG INTO EACH NEST AND SEASON WITH SALT AND PEPPER TO TASTE
5. TOP WITH CRUMBLED BACON, 1 TABLESPOON CHEDDAR CHEESE AND PARSLEY
6. BAKE AT 350 DEGREES F UNTIL THE EGG WHITES SET, ABOUT 13 TO 16 MINUTES.
7. LET IT COOL, GENTLY SLIDE A KNIFE ALONG EDGES AND USE A FORK TO LIFT IT OUT OF THE PAN.
8. DISH AND SERVE WITH CHILLED AVOCADO SLICES.