Hash Brown Egg Nests
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 4 cups fresh or frozen hash browns (thawed)
- 1/2 cup shredded parmesan cheese (+1 tbs for egg mix)
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp ground cumin
- 1 tsp extra virgin olive oil (or any cooking oil of choice)
- 1 garlic clove (minced)
- 4 eggs
- 1 tbs milk of choice (dairy-based or dairy-free)
- 1/4 tsp baking powder
- 1 tbs shredded parmesan cheese (for topping)
- 1 tsp dried cilantro (for topping)
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Preparation
Step 1
Preheat oven to 425°F.
Step 2
Grease a muffin tin, set aside.
Step 3
Mix
Step 4
In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.
Step 5
Press your hash brown mixture evenly into your muffin tin, forming a ‘nest’ in each cup. Bake for 20 minutes, or until beginning to brown. Remove from oven, set aside & set oven temperature to 350°F.
Step 6
Combine and bake
Step 7
In a mixing bowl, combine eggs, milk, baking powder and your 1 tbs of parmesan cheese. Beat together well. Pour your egg mixture into each of your pre-baked hash brown nests. Sprinkle with dried cilantro. Bake for 20-25 minutes or until eggs are firm, puffed and beginning to turn golden.
Step 8
Cool
Step 9
Let cool for a few minutes before gently lifting out of your muffin tin to serve.
Step 10
Enjoy!
Step 11
Save recipe for the next time?
