Muffin Egg,Bacon, Hashbrown nests

By Nitaj3

Ingredients

• Hash Brown Nests
• 20 oz bag refrigerated shredded hash browns
• 4 Tbsp vegetable or olive oil
• 1 tsp kosher salt
• 1/2 cup grated sharp cheddar cheese
• pinch ground black pepper
• Instructions
• 1 . Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.
• 3 . Preheat the oven to 400 F.
• 2 . Mix all of the ingredients together in a large mixing bowl until combined.
• 3 . Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash
• browns down into the tin and up the sides. Let it come up over the top a little bit, as
• they will shrink down once baked.
• 4 . Bake in preheated oven for 25-30 minutes until golden brown on the bottom.
• Ingredients
• Filling
• 6 large eggs
• 3 Tbsp heavy cream or half and half
• pinch of kosher salt and ground pepper
• 1/2 cup cooked and crumbled bacon
• 1 cup shredded Swiss cheese (or melting cheese of your choice)
• 1 packed cup of chopped fresh spinach leaves
• Instructions
• 1 . Scramble the eggs together with the cream and salt and pepper in a large
• measuring cup with a spout.
• 2 . Divide the egg mixture evenly among the muffin tins, filling each about 3/4 of the
• way full.
• 3 . Sprinkle on a handful of bacon, then spinach, then top with the cheese.
• 4 . Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no
• longer runny in the middle.

Preparation

Step 1

Hash Brown Nests

20 oz bag refrigerated shredded hash browns

4 Tbsp vegetable or olive oil

1 tsp kosher salt

½ cup grated sharp cheddar cheese

pinch ground black pepper

Instructions

1. Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.

3. Preheat the oven to 400 F.

2. Mix all of the ingredients together in a large mixing bowl until combined.

3. Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash

browns down into the tin and up the sides. Let it come up over the top a little bit, as

they will shrink down once baked.

4. Bake in preheated oven for 25-30 minutes until golden brown on the bottom.

Ingredients

Filling

6 large eggs

3 Tbsp heavy cream or half and half

pinch of kosher salt and ground pepper

½ cup cooked and crumbled bacon

1 cup shredded Swiss cheese (or melting cheese of your choice)

1 packed cup of chopped fresh spinach leaves

Instructions

1. Scramble the eggs together with the cream and salt and pepper in a large

measuring cup with a spout.

2. Divide the egg mixture evenly among the muffin tins, filling each about ¾ of the

way full.

3. Sprinkle on a handful of bacon, then spinach, then top with the cheese.

4. Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no

longer runny in the middle.