I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Ingredients
- frozen shredded hash brown potatoes: 1 pack (30 ounce pack, thawed)
- ½ teaspoons salt: 2 piece
- ground black pepper: 1 tsp
- ½ tablespoons olive oil: 2 piece
- cheddar cheese: 0.66667 cup (shredded)
- eggs: 12 piece
- water: 2 Tbsp
- slices cooked bacon, crumbled: 8 piece (divided)
- cheddar cheese: 0.25 cup (divided, shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
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Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
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Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
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Reduce oven temperature to 350 degrees F (175 degrees C).
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Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
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Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
