The busier our family gets, the more I like breakfast.
The morning is calm(ish). The day is fresh. We're all together.
I wasn't planning on posting this breakfast, but the family gave it such rave reviews that I grabbed the last three nests so I could share them with you!
Frozen hash browns form a cheesy, crispy nest for deliciously baked eggs.
So delicious, even the sleepyheads will show up!
Eggs in Cheesy Hash Brown Nests
1 pound of frozen hash browns
2 tablespoons canola oil
1 1/2 cups finely shredded cheddar cheese
12 extra large eggs (egg substitute works too!)
Montreal Steak Seasoning (optional)
Preheat oven to 425 degrees.
In a bowl, combine hash browns, canola oil, cheese and about 1 teaspoon of kosher salt. Divide among 12 JUMBO, greased muffin tins.
Press mixture into bottom and up sides. Bake for 15 - 20 minutes until crispy and golden brown. Remove from oven. (Note: This step can be done in advance if you find you are short on time in the morning!)
Crack one egg into each hash brown nest. Bake for another 10 - 15 minutes, depending on how done you like your eggs. Remove from muffin tins and season with Montreal Steak Seasoning. (My favorite seasoning. Salt and pepper works, too!)
Note: If you don't have jumbo muffin pans, use 2 regular muffin tins and large eggs. Extra large or jumbo eggs will tend to overflow!
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