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Hash Brown Breakfast Nests

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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
  • 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

Details

Adapted from tiphero.com

Preparation

Step 1

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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