Hashbrown Egg Nests

Name: Hashbrown Egg Nests
Prep time: 10 min
Cook time: 30 min
Ingredients: 20 oz refrigerated shredded hash brown potatoes; 6 large eggs; 1/4 cup cream (see NOTES); 1/4 cup milk (see NOTES); 1/2 tsp salt; 2 tbs butter; 6 slices cooked bacon (crumbles); 1 jalapeño (diced, optional); 1 cup shredded cheese

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Cost: $4.73 /serving

Author : Judith Hannemann

fancy egg recipes weekend breakfast

Ingredients

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Instructions

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Step 1

Preheat oven to 400F/200C. Spray a standard 12 muffin tin with non-stick spray.

Step 2

Divide the potatoes up between the cups in the pan. Press into the bottom and up the sides. Bake for about 20 minutes, or until golden brown.

Step 3

While the potatoes are baking, whisk the eggs, cream, milk and salt in a large bowl.

Step 4

Melt the butter in a large non-stick skillet over medium-low heat and pour in the eggs. Stir until eggs are set and no liquid egg remains. Add the bacon, jalapeño and 3/4 cup of the cheese; stir until cheese is melted.

Step 5

Divide the egg evenly between the cups. Top with the remaining cheese and bake for about 5 minutes or until cheese is melted.