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.