Name: Bacon Egg Cheddar Hash Brown Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 750 g frozen shredded hash browns, thawed and squeezed dry to remove excess moisture; 12 small eggs, or use 6 large eggs if small ones are unavailable; 150 g shredded cheddar cheese, freshly shredded works best for better melting; 6 bacon slices, cooked and crumbled into bite-sized pieces; 30 g melted butter, for binding the hash brown mixture; 2 tablespoons fresh chives, chopped for garnish; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper, freshly ground for best flavor; 1 teaspoon oil, for greasing the muffin tin; Optional ingredients, diced bell peppers, mushrooms, onions, gruyere or smoked gouda cheese, cooked sausage, or fresh herbs like dill or parsley

Description

Bacon Egg Cheddar Hash Brown Nests are crispy, golden potato cups filled with tender baked eggs, melted cheddar cheese, and smoky bacon pieces. These individual nests are perfect for busy mornings, weekend brunch, or meal prepping, delivering restaurant-quality results with minimal effort.

Ingredients

Scale

750 g frozen shredded hash browns, thawed and squeezed dry to remove excess moisture
12 small eggs, or use 6 large eggs if small ones are unavailable
150 g shredded cheddar cheese, freshly shredded works best for better melting
6 bacon slices, cooked and crumbled into bite-sized pieces
30 g melted butter, for binding the hash brown mixture
2 tablespoons fresh chives, chopped for garnish
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, freshly ground for best flavor
1 teaspoon oil, for greasing the muffin tin
Optional ingredients, diced bell peppers, mushrooms, onions, gruyere or smoked gouda cheese, cooked sausage, or fresh herbs like dill or parsley

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Instructions

Thaw and Dry: Remove the hash browns from the freezer and allow them to thaw completely, then place them in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible. This step is crucial for crispy nests.
Mix the Base: In a large bowl, combine the dried hash browns, melted butter, salt, and pepper, stirring until the potatoes are evenly coated. The mixture should feel slightly moist but not wet.
Add the Flavor: Fold in half of the cheddar cheese and all of the crumbled bacon, reserving the remaining cheese for topping.
Prepare the Tin: Preheat your oven to 200°C (400°F) and lightly oil a standard 12-cup muffin tin with the teaspoon of oil, ensuring all surfaces are coated.
Press into Shape: Divide the hash brown mixture evenly among the prepared muffin cups, pressing firmly with the back of a spoon or your fingers to create a nest shape with a small well in the center. This well will hold your egg.
Bake the Bases: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, until the edges begin to turn golden and the mixture sets slightly.
Crack the Eggs: Remove the tin from the oven and carefully crack one egg into the center of each nest. Sprinkle the remaining cheddar cheese over the eggs and season lightly with additional salt and pepper if desired.
Final Bake: Return the tin to the oven and bake for 12 to 15 minutes more, until the egg whites are set but the yolks remain slightly runny, or bake longer if you prefer fully cooked yolks.
Cool Slightly: Remove the tin from the oven and allow the nests to cool in the pan for 2 to 3 minutes, making them easier to remove without breaking.
Remove from Tin: Use a small spatula or butter knife to gently loosen the edges of each nest, then carefully lift them out onto a serving plate.
Garnish and Serve: Top each nest with a sprinkle of fresh chopped chives and serve immediately while the eggs are still warm and the potatoes are crispy.

Prep Time: 15 minutes
Cook Time: 30 minutes