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I’m a big fan of breakfast on the go. I can never find a healthy affordable breakfast to go so bagel or scrambled eggs is usually my breakfast on most days. These egg nests are a great alternative to the usual potato and eggs.
These hash brown potatoes are tightly packed into muffin tins to make ‘nests’. They are then baked for 20 minutes until crispy. Now here comes the fun part, the eggs, cheese and bacon are then placed in the egg nest. At this point feel free to let your creativity shine by adding your favorite omelette add ins. Sometimes I like to add sautéed red bell pepper and onion or mushrooms. 
Today we are going to simplify this recipe by using Simply Potatoes® hash browns. They work great in these nests because they are made with fresh never frozen potatoes, so no peeling or shredding required!
Another hack for simplifying this recipe is by using pre-cooked bacon. I used al fresco chicken bacon because all of al fresco products have at least 50% less fat than traditional pork and beef products, are 100% all natural and delicious. Plus, there are no artificial ingredients, no preservatives, no nitrates or nitrites, no MSG and gluten free. All al fresco products have 35% less sodium than pork products! 
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Ingredients
- 20 oz. Simply Potatoes® shredded hash browns
- 1 cup shredded cheddar cheese divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 small eggs
- 4 slices al fresco cooked bacon diced
- optional Mix -ins
- sautéed onion
- red pepper
- mushroom
- spinach
- crumbled feta
- broccoli
Instructions
- Pre-heat oven to 450F.
- In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
- Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
- Crack a small egg into each nest. At this point, add in any additional mix-ins (such as onion, pepper, mushroom, or spinach, optional). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.
Took hashbrown nests out and leaked better to leave in muffin tin to rebake
Are the eggs supposed to be drippy or like hard bioled? I made this twice. First time eggs were runny, which I loved. Second time they came out hard. What did I do wrong?
I tried these…they’re great!
Hi, can I freeze only the nest? Would I need to thaw it beFore Baking it aGain witH the eggs OR How do I Make sure They get crisPy instead of soggy? Thabk you!
I have not tried freezing the nests but they should not get soggy after frozen and you should be able to bake straight from the freeze!
You havent replied to whether these can be frozen and re-heAting instructions please
Yes, they can be frozen in zipper bags or wrapped with plastic wrap. To reheat, microwave for 1-2 minutes or reheat in the oven at 350F until warmed through.
Thank You
These are great! We Baked some of them with diced ham and a egg, and some with diced ham and scrambled eGg…some with extra cheese. Im looking forward to another batch with cooked chicken Sausage and sauteed mushrooms and pepperS. TheY’ll be great for an afternoon snack or an on the go snack! The simply potatoes made it! Thanks!
Are the eggs supposed to be drippy
Can you use ramekins for nests ??
I haven’t tried ramekins but I would grease then well so the nests don’t stick.
If frozen, how do you reheat?
If frozen how do you reheat?
CAN THESE BE FROZEN AND THEN REHEATED? DIRECTIONS FOR REHEATING
What is the fridge and freezer life?
Looks so good
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This looks so good! I am always looking for brunch recipes and this looks nice and easy,thanks.