Hash Brown Breakfast Nests

Hash Brown Breakfast Nests

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • 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


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. Filling: 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.


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