Wednesday, March 19, 2014
Hash Brown Bacon And Egg Breakfast Nests
These quick, easy and yummy breakfast nests are perfect for a Sunday brunch or breakfast. Adults and kids will love these, crispy hash browns filled with egg, bacon and cheese.
1 ( 24 ounce) bag shredded hash browns, thawed
12 large eggs
8 ounce bag shredded cheddar cheese, divided
12-14 slices cooked (not crisp ) because it is going to cook again in oven, then dice bacon
2 Tablespoons oil
2 teaspoons salt
1 teaspoon pepper
1. Preheat oven to 425 degrees.
2. In a large bowl add the hash browns, salt, pepper, 2 tablespoons oil, and 1/3 cup of the cheddar cheese and stir until all combined.
3. Using a very well greased muffin tin add the mixture divided into 12 muffin tins, press along the bottom and sides, and leave a well in the center then bake for 15-18 minutes until golden brown. Keep checking on the hash browns, if the edges are getting to brown, cover the edges with foil. Remove from oven when golden brown.
4. Lower oven to 350 degrees and crack an egg in the center of each nest, sprinkle the bacon, then the remaining cheese and a dash of salt and pepper. Cook for 13-15 minutes until egg is set and cheese is melted. Enjoy!!!!
Recipe Adapted From:thevillagecook.com