The Nest Best Thing
Elevate your breakfast game with "The Nest Best Thing," a delightful fusion of crispy, golden potato nests filled with creamy Cheddar, velvety baked eggs, and a touch of fresh green onion zest. Perfectly portioned in a muffin tin and ready in under an hour, this recipe combines comfort and creativity for a meal that's as visually stunning as it is delicious. Each bite offers a satisfying interplay of textures, from the crunchy edges of the potato nest to the rich, runny yolk at the center. Packed with wholesome russet potatoes, hearty eggs, and a hint of sharp cheese flavor, this dish is ideal for brunch, family breakfasts, or even meal prep. Serve warm for a crowd-pleasing masterpiece that’s sure to become a new favorite in your breakfast rotation! Keywords: potato nests, baked eggs, breakfast recipe, easy brunch ideas, cheddar cheese, muffin tin recipes, meal prep breakfast.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Cheddar cheese
- 0.25 cup Heavy cream
- 6 Large eggs
- 2 stalks Green onions
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil or use non-stick spray.
Peel the russet potatoes and use a box grater to shred them into thin, fine strands. Squeeze the shredded potatoes in a clean kitchen towel to remove as much moisture as possible.
In a medium bowl, toss the shredded potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spoon the seasoned potatoes evenly into the prepared muffin cups, pressing them firmly into the base and up the sides to form nest shapes. Make sure there is some space in the center to hold the filling. Bake in the oven for 15 minutes, or until the nests turn golden and crispy.
While the nests bake, combine the cheddar cheese, heavy cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl. Mix until well blended.
Remove the muffin tin from the oven. Spoon a small amount of the cheese and cream mixture into the center of each potato nest.
Carefully crack one egg into each potato nest on top of the cheese mixture. Be gentle to avoid breaking the yolk.
Return the muffin tin to the oven and bake for another 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the cooking time if you prefer firmer yolks.
While the nests are baking, finely chop the green onions. Remove the potato nests from the oven and sprinkle with chopped green onions for a fresh pop of flavor.
Carefully lift the nests out of the muffin tin using a butter knife or small spatula. Serve warm and enjoy!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 696 mg | 15% | |
*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.
