Scrambled Egg Nests
Transform your breakfast routine with these irresistible Scrambled Egg Nests, a fun and flavorful twist on traditional morning fare. This crowd-pleasing recipe features golden, crispy hash brown “nests” filled with fluffy scrambled eggs and topped with melted cheddar cheese. Perfect for brunch or meal prepping, these portable bites are easy to make using a muffin tin and simple pantry staples like frozen hash browns, eggs, and milk. With just 15 minutes of prep time, you’ll have a wholesome dish that’s both visually stunning and wonderfully satisfying. Garnished with fresh chopped chives for a pop of color and flavor, these egg nests are a delightful blend of textures and tastes your family will love.
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Recipe Information
Ingredients
- 3 cups Frozen hash browns
- 6 large Eggs
- 0.25 cups Milk
- 0.5 cups Cheddar cheese, shredded
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chives, chopped (optional)
- 1 as needed Non-stick spray
Instructions
Preheat your oven to 400°F (200°C) and generously spray a 12-cup muffin tin with non-stick spray.
Divide the frozen hash browns evenly among the 12 muffin cups, pressing them down and up the sides to create nest shapes.
Bake the hash brown nests in the preheated oven for 15-20 minutes or until golden brown and crispy.
While the nests are baking, crack the eggs into a mixing bowl, add milk, salt, and pepper, and whisk until well combined.
Heat a non-stick skillet over medium-low heat and melt 1 tablespoon of butter.
Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set. Remove from heat.
Once the hash brown nests are done, remove them from the oven and allow them to cool slightly.
Carefully spoon the scrambled eggs into each of the hash brown nests and sprinkle the shredded cheddar cheese evenly over the top.
Return the nests to the oven for 2-3 minutes, or until the cheese has melted.
Remove from the oven, let cool for 2 minutes, then carefully lift the nests out of the muffin tin using a fork or small spatula.
Garnish with chopped chives, if desired, and serve warm.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 653 mg | 14% | |
*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.
