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
Have you ever tried to freeze these hashbrown egg nests? I realize the egg would no longer be runny, but do you think they would still be good???
Never tried freezing them before, Chari. I don’t know if it’s possible but I just don’t like the idea of freezing eggs!
One question: can we use fresh grated potatoes instd of the frozen hash browns?
Some people have done this and said it worked well. The only suggestion I would have is to wring out any excess liquid from the grated potatoes so they crisp up nicely. And don’t forget to season it! Good luck, Maggie!
They look beautiful~ do they freeze well?
Still not sure about this because of the egg and I’ve never personally done it. I don’t want people getting sick on my account so I would advise not to or only do it if you’ve read you can somewhere and trust your sources. Unless anyone who has more experience freezing food knows any better?
These are great! I scrambled my eggs and added cut up maple turkey and spinach, YUM!
Lots of people have been scrambling them with good results! Love the addition of spinach to it!
Great recipe! I am wondering if instead of using cooking spray, I could use baking cups. I use “If you care” baking cups and they don’t stick to anything I have cooked so far with them. Unlike the regular paper cups, these release well. I am worried they will prevent the hash browns from crisping up. Any thoughts? Thanks!
I’ve never tried these with baking cups but my only concern is as you said, they won’t crisp well. The cup might act to steam the hash browns instead which might make them soggy! If you try it out, do come back and let us all know the results? I’m super curious now!
Do you think i could make the nest part the night before and should i cook it before storing in the refrigerator?
I made my nests the day before. I cooked them let them cool and put in the refrig. I also cooked my bacon the day before. That next morning all I had to do was mix up the egg mixture. Everyone in my Sunday School Class loved them. Just my 2 cents worth….
Carol said it! People have been making the nests the day before successfully. Thank you for chiming in, Carol <3
Okay so I made these and took them to Sunday School this morning and they were a big hit. Yesterday I cooked the hashbrowns in the pan and once cooled put them in the refrigerator. I also cooked my bacon yesterday and once cooled crumbled them and put them in a baggy in the refrigerator. This morning I got up and scrambled my eggs and poured them over the already cooked hashbrowns and sprinkled my cheese and bacon, cooked and it didn’t take no time. I just want to say again I loved this recipe and so did everyone else!!!!!
Whoops! Sorry for not getting to you sooner, Carol. Now I feel bad 🙁 But I had a hectic week with my in-laws visiting! I’m glad it turned out well for you though! And very happy you came back to let me know even though I didn’t get back to you in time 🙂
So for everyone who wants to scramble their eggs beforehand, it works guys! Scramble away!
I love runny yokes but I’m going to make this for my Sunday School class and some may not so I guess I could just whip the eggs and pour into the hashbrowns. Have you tried that?
Hi Farah. If you make the hash brown nests the night before (or the whole recipe the night before) do the hash browns get soggy? I’m hosting an Easter breakfast after church and like to get as much done ahead of time. But I also want to serve fantastic food and this seems like a winner. Thanks for your help. Great blog, BTW!!!
It’s kinda like how things usually are when they are reheated, they won’t be as good as they were freshly cooked, if you know what I mean? I had them the day after a couple of times and they weren’t soggy, but they weren’t crispy either. Hope that helps, Terrie and have fun with the Easter breakfast event!
Don’t ever put avocado in the refrigerator, just leave it on the counter. That’s probably why yours went bad faster. On another note, recipe looks delicious and can’t wait to give it a try. I think it would be equally delicious with out the avocado.
Lesson learned! I’m slightly better at handling avocados now 🙂 Some people have tried it with and others without, it’s just if you want that chilled creaminess to go with piping hot egg nests. Hope you enjoy it, Carly!
I can’t say this loud enough!!! so easy, versatile and oh… did I mention divinely SCRUMPTIOUS!!!! Thank you SO much for sharing! I am always looking for a quick and healthy something to eat, and share with my kids. My son who is finicky about eggs loved this!! YAY!
I’m totally grinning from ear to ear. Your enthusiasm is infectious!!! THANK YOU for making my day! 🙂
Hi Farah! Thank you for sending me to this recipe! Looks SO good, & I can’t wait to make it. Sounds easy. I LOVE avocados 🙂
Hey Karen! I’m happy you like the recipe! They really are good. Good luck making them! It has all my favorite breakfasty stuff in it: hash browns, runny yolk, bacon, cheese and avocados 🙂
If you don’t use avocado slices what is the calorie count for each?
Let me see. I ran it through the nutritional label generator and had to update the label for this recipe. I’m guessing some of their values recently changed which affected it. The label has been updated accordingly.
I ran it through a second time to get the label without avocados and here it is. Hope it helps!
when you say a serving is that one nest??
Made these two muffin tin’s worth for a brunch last weekend. They were fantastic, even the kids loved them.
Because my menu included several other oven items, I baked the potato nests the night before. Next morning I just put the nests in the oven to heat up, added the eggs and toppings, cooked for 14 minutes and they were perfect! I did half of them with bacon and cheddar and the other half with swiss cheese and crumbled cooked breakfast sausage and they were both a hit. Thanks for the recipe!
Thanks, Cheryl. It’s good to know the hash brown cups can be prepped the day before. Great ideas on mixing it up a little with the Swiss cheese and breakfast sausage! You’re most welcome and thanks for coming back to let me know 🙂
Would scrambled eggs work just as well?
Absolutely! And since it’s scrambled, you can pre-mix the bacon bits, cheese and parsley in there instead of topping with them. Or do both!