Breakfast/ Healthy/ Popular

Hash Brown Egg Nests with Avocado

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. 

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

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!

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

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)


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.

Two images side by side of hash brown egg nests being made in a muffin pan.

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.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

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.


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Several hash browns stacked on a white plate with avocado.

Hash Brown Egg Nests with Avocado

  • Author: The Cooking Jar
  • Total Time: 40 mins
  • Yield: 8 nests 1x


Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.


Units Scale
  • 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)


  1. Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
  2. 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.
  3. Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
  4. Crack a medium egg into each nest and season with salt and pepper to taste.
  5. Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
  6. Bake at 350°F until the egg whites set, about 13 to 16 minutes.
  7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
  8. Dish and serve with chilled avocado slices (optional).
  9. Enjoy!


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

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    Linda McMahon
    April 17, 2022 at 3:12 PM

    I had a couple of problems with this beautiful egg recipe. First ,they stuck to the sides of the muffin tins. I had put a little circle of parchment on the bottom so once I was able to release the sides they came out, but the sides were destroyed in the process. Secondly, I cooked them for 13 minutes and the yolks were hard. The oven was set at and registered at 425. They were delicious they just weren’t pretty like your pictures.

  • Reply
    April 10, 2022 at 5:40 PM

    These were Amazing & Delicious!!
    I was wondering if I could make this on a bigger scale, using a pie plate instead of a muffin pan? Maybe, line the pie plate w the grated potatoes & bake. Then use a raw scrambled egg mixture & pour it on top of the hash browns & then bake that till eggs are done!! The cool thing is you could put more into the egg mixture (asparagus, broccoli, onion & bacon) & top w shredded cheese & garnish w scallions!!
    I’m going to try it!!

    • Reply
      The Cooking Jar
      April 11, 2022 at 8:03 PM

      Glad you liked them, Liz! I actually have something similar to your idea, but it’s called a hash brown breakfast quiche. Eggs mixed with milk to make a custard filling and veggies like zucchini, and mushrooms. There’s also some cheddar and bacon in there.

  • Reply
    November 6, 2021 at 8:26 AM

    I don’t like cheese, so can I do this without cheese?

    • Reply
      The Cooking Jar
      November 6, 2021 at 11:22 AM

      I haven’t personally tried it without cheese. The only thing I would be worried about is blind baking the nests intact without it. If you can manage that, then it should be fine.

  • Reply
    Diane Frary
    July 11, 2021 at 12:06 PM

    Can these be baked then frozen?

    • Reply
      The Cooking Jar
      July 12, 2021 at 10:12 AM

      I’ve personally never frozen them so I can’t confirm this from personal experience, but a quick Google search says some have. Good luck, Diane!

  • Reply
    July 10, 2021 at 10:34 AM

    I just made this recipe and it was a big hit! Thank you! I could not find frozen hashbrowns so grated a potato instead. i am just wondering if there is any part of this recipe that could be made the night before? My plan is to make this for a larger group for brunch. Could you shred the hashbrowns and keep them in the fridge overnight? Or would they be too mushy?

    • Reply
      The Cooking Jar
      July 12, 2021 at 10:08 AM

      That’s great news! I’m so happy it worked out for you, more so after going through the work of shredding all those potatoes yourself. You can cook the bacon bits in advance and shredding the hashbrowns in advance should also work. I don’t think they will be too mushy, but just in case, try wrapping them up in paper towels after shredding them before storing them in the fridge overnight. That should help drain moisture.

  • Reply
    May 3, 2021 at 3:45 AM

    This looks incredible! I can’t wait to try it!

    • Reply
      The Cooking Jar
      June 15, 2021 at 11:49 AM

      I hope it turned out well for you! Thank you for stopping by. 🙂

  • Reply
    December 27, 2020 at 12:51 PM

    While thankful for work, the long hours working from home has limited time in my happy place which is my creative space. Made these beautiful nest for Christmas brunch and the were devoured. The avocado is a MUST as it balances all of the savory goodness. We are huge fans of running eggs, so stirred the egg in the nest and cooked a few minutes longer for a soft scramble. Absolutely delicious. Thank you

    • Reply
      The Cooking Jar
      December 30, 2020 at 12:40 PM

      You’re most welcome, Yolanda. I’m glad someone tried my suggestion with the avocado, they really balance each other out. I only just realized from your comment that these can be made for Christmas breakfast/brunch. I usually only focus on reminding people to make these around Easter and Mother’s Day. Thanks for the idea!

  • Reply
    December 26, 2020 at 7:32 PM

    We loved them! Delicious and looked so nice. Will definitely make them again soon.

    • Reply
      The Cooking Jar
      December 30, 2020 at 12:38 PM

      That’s great to hear, Joan! They do look very adorable, don’t they?

  • Reply
    Chef Bega
    December 23, 2020 at 7:05 AM

    Oh, such a great recipe. Always I was trying to make some different kind of breakfast, that’s is so great idea. I’ll surprise my pregnant wife :). Thanks for your help Farah, I’ll let you know the results :).

    • Reply
      The Cooking Jar
      December 30, 2020 at 11:05 AM

      How did it go??!! I hope she liked them 🙂 It was such a sweet idea!

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