Wednesday, May 15, 2013

Eggs in Cheesy Hash Brown Nests

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
Makes 12

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!

1 comment:

  1. Yummo! What a great idea for breakfast! This would be great to link-up to my Create It Thursday's live now!