These cute hash brown egg nests with avocado are fun to make with shredded hash browns and cheese baked into a crispy nest then topped with an egg, crumbled bacon and even more cheese.
These egg nests will make your grumpy mornings not so grumpy. I’m not a morning person so I can relate. But if you’re the type to be bright-eyed and bushy-tailed in the mornings, this will make things even better. I’ve also found these nests are super popular around Easter, Mother’s Day, and Christmas mornings so this is something you can make together as a fun group activity.
Pair it with creamy chilled avocado slices for that hot and cold combo. While you’re busy chasing around that runny egg with crispy hash browns, bacon, and melty cheese, you can nip out a corner of chilled avocado to add to your fork. Yummy!
And if these egg nests are too delicate for you, you can try out a whole hash brown breakfast quiche instead. This one is equally fun to make but has even bigger portions and is filled with custard, zucchini, mushrooms, and bacon.
But back to these super cute, tiny nests! Let’s get started.
How To Make Hash Brown Egg Nests (1 Min Video)
HASH BROWN EGG NESTS RECIPE TIPS
‣ Muffin pan – I used a non-stick regular-sized muffin pan then sprayed it down with nonstick spray to prevent the nests from sticking and falling apart when you try to pry it out. Make sure to wait for a little once they are out of the oven for them to cool down, settle and solidify or they will fall apart. Once cooled, use a butter knife and work your way around the edges to loosen it from the muffin pan before prying them out gently.
‣ Making a nest – You’ll want to fill each muffin mold up with shredded hash browns and then using your fingers, press down in the middle to create a depression and force the hash browns to cover the sides. The more it sticks out the better! This is what makes it look like a nest.
‣ Blind baking – Pre-bake the nests so it sets before adding in the egg. This is to provide a firm base and foundation for your egg and toppings. Once that’s done crack the eggs into each nest and top with bacon bits, cheese, and parsley. Then bake again until the egg whites settle. You can opt to bake a little longer if you don’t like your eggs runny.
‣ Scrambled – If you’re not a big fan of sunny-side-up eggs, you can beat the eggs beforehand instead.
‣ Avocado – Feel free to leave out the avocado if you’re not a fan. The sensation of hot nests with creamy chilled avocado is a fantastic combination but if you only want the nests, this can be skipped.
Ta-da! You have breakfast. Or brunch, or a snack. Whatever time you decide to eat this, you will be munching happily. Serve with fresh chilled avocado slices or skip them if you’re cursed like me with two settings: unripe avocados and too-bad-you-missed-the-one-day-I-was-ripe avocados.
MORE BREAKFAST RECIPES TO TRY
- On-The-Go Breakfast Muffins
- Healthy Egg White Breakfast Muffins
- Cheesy Sausage Hash Brown Breakfast Casserole
- Hash Brown Breakfast Quiche
- Easy Hamburger Quiche
- Idaho Sunrise
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Hash Brown Egg Nests with Avocado
- Total Time: 40 mins
- Yield: 8 nests 1x
Description
Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.
Ingredients
- 15 oz. frozen shredded hash browns, thawed
- 1 1/4 cup cheddar cheese, shredded and divided
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 medium eggs
- 2 slices cooked bacon, crumbled/2 tablespoons bacon bits
- 1/2 tablespoon parsley, chopped
- 2 avocados, sliced and chilled (optional)
Instructions
- Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
- Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
- Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
- Crack a medium egg into each nest and season with salt and pepper to taste.
- Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
- Bake at 350°F until the egg whites set, about 13 to 16 minutes.
- Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
- Dish and serve with chilled avocado slices (optional).
- Enjoy!
Notes
If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.
- Prep Time: 10 mins
- Cook Time: 30 mins
Comments & Reviews
I substituted basil for the parsley; also added about 1/2 strip of cooked bacon to each muffin.
I think I’ll add a little diced red pepper and onion (sautéed) next time for a bit more flavor.
Thanks for sharing, Kay! The bell peppers and onions sound like a great add-on. Good luck and happy eating, the next time you make it 🙂
I made this recipe for breakfast one morning. I did not have any shredded cheddar cheese, but I had mozzarella on hand so I used that. Also, I added chopped spinach and crumbled sausages instead of bacon. It turned out pretty good I’m very impressed. I will definitely make this recipe for breakfast more often.
Those are great substitutions! Most cheese will work so use whatever cheese you have. Spinach and sausage crumble sounds delicious! I can see this working with crumbled chorizo as well.
Hi! Can these be made a few days ahead and kept in refrigerator?
Yes, you can make these ahead. They heat up very well.
If you make these ahead do you warm up in the oven? What temp and for how long?
I would try warming them up at 350°F for about 10 minutes or so. Let me know if that time and temp worked for you!
I clicked on 2X. It said 2-1/2 cups of cheese. Then the directions say add 1 cup of cheese to the hash browns. Then it says put 1/4” of cheese on top of the eggs. That does not equal 2-1/2 cups.
Please correct directions if you choose 2X.
Very upsetting.
Betty
Hi Betty! Sorry to hear you had trouble with the 2X feature of the recipe. I use a recipe software that doubles or triples the ingredients but does not change the written instructions. That functionality is not included and I’m pretty sure the creators of the software don’t do it because the margin for error would be too big, leaving it up to automation.
You make a good point of paying attention to the directions and updating the measurements accordingly. Since you doubled it, you would add 2 cups of cheese to the hash brown mixture. Then sprinkle 1/2 cup of cheese on top of the eggs.