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Eggs in Crispy Hash Brown Baskets taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Hash Brown Egg Nests with Avocado

Delicious crispy hash brown egg nests topped with melty cheese and served with avocado.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 300 kcal

Equipment

  • 1 Muffin tin

Ingredients
  

Main ingredients

  • 15 oz frozen shredded hash browns thawed
  • 1 ¼ cup shredded cheddar cheese divided
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 medium eggs
  • 2 slices cooked bacon crumbled or 2 tablespoons bacon bits
  • ½ tablespoon chopped parsley
  • 2 avocados sliced and chilled (optional)

Instructions
 

Instructions

  • Preheat oven to 425°F. Combine thawed hash browns, 1 cup cheddar cheese, olive oil, salt, and pepper in a bowl. Mix well.
  • Grease a muffin tin. Press hash brown mixture into each cup to form nests. Bake for about 20 minutes.
  • Carefully crack one egg into each baked nest. Sprinkle with remaining cheese and bacon bits.
  • Bake again at 350°F for 10 to 12 minutes until eggs are set but yolks still slightly runny.
  • Sprinkle parsley on top for color and fresh flavor.
  • Serve with chilled avocado slices if desired.

Notes

These nests can be stored in the fridge for up to 4 days or frozen for up to 2 months.