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Hash Brown Egg Nests with Avocado
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Brief Description
Hash brown nests baked and filled with eggs, bacon and cheese for a delicious, pretty breakfast treat.
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool, then peel and grate them to form shreds.
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Posted By: semiartistic
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Posted On: Jan 10, 2019
Number of Servings:
Ingredients:
- 15 ounces - frozen shredded hash browns thawed
- 1 cups - cheddar cheese shredded
- 1 tablespoons - olive oil
- 8 - medium eggs
- - salt and pepper to taste
- 2 slices - cooked bacon crumbled, for topping
- 1 tablespoons - cheddar cheese shredded, for topping
- 1/2 tablespoons - parsley chopped, for topping
- 2 - avocados sliced and chilled, for serving with
- 15 ounces - frozen shredded hash browns thawed
- 1 cups - cheddar cheese shredded
- 1 tablespoons - olive oil
- 8 - medium eggs
- - salt and pepper to taste
- 2 slices - cooked bacon crumbled, for topping
- 1 tablespoons - cheddar cheese shredded, for topping
- 1/2 tablespoons - parsley chopped, for topping
- 2 - avocados sliced and chilled, for serving with
Directions:
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl.
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes.
Crack a medium egg into each nest and season with salt and pepper to taste. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley.
Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes.
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Dish and serve with chilled avocado slices.
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