Hash Brown Egg Nests With Avocado

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 nests

These Hash Brown Egg Nests are the perfect grab-and-go breakfast! They are baked until crispy and topped with baked eggs, crumbled bacon, and tons of cheese. I love serving these egg nests with chilled slices of avocado for an easy, fun breakfast or snack.

INGREDIENTS

8 medium eggs

1 ¼ c. cheddar cheese, shredded and divided

15 ounces frozen shredded hash browns, thawed

1 tbsp olive oil

½ tbsp parsley, chopped

2 avocados, sliced and chilled (optional)

2 slices cooked bacon, crumbled/2 tbsp bacon bits

Salt and pepper to taste

How to make Hash Brown Egg Nests With Avocado

Step 1: In a mixing bowl, place the shredded hash browns, 1 cup of cheddar cheese, olive oil, salt, and pepper. Mix well until blended.

Step 2: Evenly divide the hash brown mixture. Tightly pack the mixture using your fingers and form each into a nest.

Step 3: Place in the oven and bake for about 15 minutes at 125 degrees F or until the edges have browned and the cheese has melted.

Step 4: Into each nest, crack a medium egg. To taste, season with salt and pepper. On top, place the crumbled bacon followed by the rest of the ¼ c cheddar cheese and parsley.

Step 5: Return to the oven and resume baking for another 13 to 16 minutes at 350 degrees F until the egg whites are set.

Step 6: Remove from the oven when done and allow the nests to cool. To lift the nests out of the pan, gently slide a knife along the edges and use a fork to lift them.

Step 7: Serve the hash brown egg nests immediately with some chilled slices of avocado if desired. Enjoy!

NOTE:

You can use 4-6 baked russet potatoes in place of frozen shredded hash browns. Allow the baked potatoes to cool off before peeling and grating them.

Nutrition Facts: