Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 nests
These Hash Brown Egg Nests with Avocado not only taste superb but look pretty appetizing, too! Made with shredded hash browns and cheese topped with an egg, crumbled bacon, and more cheese. A real delight and perfect for breakfast or brunch even entertaining a crowd. Made these for brunch last weekend, and it was a blast! No more grumpy morning with these delicious bad boys!
15 ounces frozen shredded hash browns, thawed
1 1/4 c. cheddar cheese, shredded and divided
1 tbsp olive oil
Salt and pepper to taste
8 medium Eggs
2 slices cooked bacon, crumbled/2 tbsp bacon bits
1/2 tbsp parsley, chopped
2 avocados, sliced and chilled (optional)
How to make Hash Brown Egg Nests with Avocado
Step 1: Ina mixing bowl, combine the shredded hash browns, a cup of cheddar cheese, olive oil, and salt and pepper.
Step 2: Divide the hash brown mixture in a greased non-stick regular pan, packing them up tightly using your fingers and shaping them into nests.
Step 3: Place in the preheated 425 degrees F oven and bake for about 15 minutes until the edges are brown and the cheese has melted.
Step 4: Into each nest, crack a medium egg. To taste, season with salt and pepper. Then, top with the crumbled bacon, the rest of the cheddar cheese, and parsley.
Step 5: Place in a 350 degrees F oven and bake for approximately 13 to 16 minutes until the egg whites are set.
Step 6: Remove from the oven when done and allow the nests to cool before gently sliding a knife along the edges. Then, lift the nest out of the pan using a fork.
Step 7: If desired, serve with slices of chilled avocado. Enjoy!
You can bake 4 to 6 russet potatoes and use them in place of frozen shredded hash browns. Allow the potatoes to cool before peeling and grating them.
Serves: 8, Serving Size: 1 nest
Calories Per Serving: 226 | Total Fat 15.3g 20% | Sodium 537.6mg 23% | Dietary Fiber 0.8g 3% | Protein 11.8g 24% | Vitamin C 4.7mg 5% | Cholesterol 186.8mg 62% | Total Carbohydrate 10.4g 4% | Sugars 0.3g | Vitamin A 133.8µg 15%
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