Savory Egg Nests
Perfect for breakfast, brunch, or even a quick savory snack, these Savory Egg Nests combine crispy baked hash browns, oozy eggs, and melty cheddar cheese into a handheld delight. Carefully crafted in a muffin tin, these golden-brown nests are as visually stunning as they are delicious, boasting a hearty base of seasoned shredded hash browns that's baked to crispy perfection. Topped with vibrant green onions for a pop of fresh flavor, this easy-to-make recipe takes just 15 minutes of prep time and is ideal for busy mornings or entertaining guests. Naturally versatile, these hash brown egg nests can be customized with your favorite toppings or served alongside a crisp salad for a light and satisfying meal. Make every bite count with this comforting, flavor-packed dish!
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Recipe Information
Ingredients
- 3 cups Shredded hash browns (fresh or frozen, thawed if frozen)
- 6 large Eggs
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Green onions (thinly sliced)
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter (melted)
- as needed Nonstick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 6-cup standard muffin tin with nonstick cooking spray, ensuring all surfaces are coated well for easy removal.
In a large mixing bowl, combine the shredded hash browns, melted butter, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until evenly coated.
Divide the hash brown mixture evenly among the muffin cups, pressing it firmly into the bottom and up the sides to form a nest shape. Use your fingers or the back of a spoon to create space in the middle for the egg later.
Place the muffin tin in the preheated oven and bake the hash brown nests for 15 minutes, or until they are lightly golden and crisp around the edges.
Remove the muffin tin from the oven. Sprinkle a little shredded cheddar cheese into each hash brown nest, then carefully crack one egg into the center of each nest. Be careful not to break the yolk.
Top each egg with a small sprinkle of cheddar cheese and a pinch of salt and pepper. Return the muffin tin to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks are still slightly runny (or longer if you prefer firmer yolks).
Once cooked, remove the muffin tin from the oven and let the nests cool for 2-3 minutes. Carefully run a knife around the edges of each nest to loosen, then gently lift them out of the muffin tin.
Garnish with sliced green onions for added color and flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
