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Hash Brown Egg Nests with Avocado

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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 and Mother’s Day. 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.

They’re a slight variation of Idaho sunrise, which was baked eggs, bacon and cheese in potato bowls. Yes you read right. Hollowed out baked potatoes to make these lovely au natural bowls to cozy up with the fillings. While those took a little more work, these egg nests are slightly easier and faster to make.

So let’s get started.

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

First you need a cupcake pan. Spray them down with nonstick spray so it doesn’t stick. You don’t wanna mangle these beauties before they even have a chance to leave the pan! You’ll want to fill each one up and then using your fingers, press down in the middle to push and mold the hash browns to cover the sides. The more it sticks out the better! This is what makes it look like a nest.

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

Then you pre-bake it so it sets. Once that’s done crack in 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.

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 happy. 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.

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

PS: If you’re wanting an easier and healthier breakfast bite, try out these breakfast muffins with no hash browns for those watching their calories and scrambled eggs for those that don’t their eggs runny! And if you fell in love with the hash brown crust in these egg nests, try out this hash brown breakfast quiche where I used hash browns to replace the traditional pie crust!

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

Hash Brown Egg Nests with Avocado


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 nests 1x
Scale

Ingredients

  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • 1/2 tablespoon parsley, chopped
  • 2 avocados, sliced and chilled

Instructions

  1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  3. Bake at 425 degrees 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, 1 tablespoon cheddar cheese and parsley
  6. Bake at 350 degrees 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

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.

 Nutrition for one nest and a couple avocado slices:
Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

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

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189 Comments

  • Reply
    Bella Hardy
    May 23, 2018 at 4:28 AM

    Wow! This hash brown egg nests with avocado recipe is incredible! I’m seriously so inspired right now. I need to add bell pepper to recipe and it would be perfect. Thx for sharing Farah!

    • Reply
      The Cooking Jar
      May 23, 2018 at 6:57 PM

      You’re very welcome Bella! Go nuts with your own favorite toppings, that’s the beauty of cooking 🙂

  • Reply
    Pam
    May 31, 2018 at 12:32 PM

    Can these be made ahead of time? I have an early breakfast with friends
    And don’t want to spend the morning cooking.

  • Reply
    Susie
    July 20, 2018 at 1:06 PM

    Have you tried freezing them for a quick breakfast on the run?

  • Reply
    The Cooking Jar
    August 20, 2018 at 6:19 PM

    I personally haven’t, I’ve never gotten used to freezing stuff. I would use your best judgement if you decide to.

  • Reply
    Mindy
    October 14, 2018 at 11:53 AM

    Would this work with sweet potatoes? Thanks!

    • Reply
      The Cooking Jar
      October 22, 2018 at 4:32 PM

      Good question! I think they might provided the shredded sweet potatoes are not too moist. Don’t think I’ve ever seen any shredded sweet potatoes in the frozen aisle before though. Are you planning to do them from scratch?

  • Reply
    Madeline Flanagan
    November 5, 2018 at 3:02 AM

    Easy, step by step recipe. My 11- year old daughter found the recipe and we made it together. And with turkey bacon. Yum!!!

    • Reply
      The Cooking Jar
      December 18, 2018 at 3:54 PM

      Wow, that’s pretty enterprising! I can’t remember what I was doing at 11 but it certainly wasn’t looking for recipes. I’m glad the breakdown was easy to follow. It’s one of the things I focus on in my recipe development. Thanks for trying it out 🙂

  • Reply
    Stephanie Agrella
    December 18, 2018 at 5:38 PM

    These are DIVINE!!!!! We had bacon crumbles…the only thing i changed. My kids and I LOVED them…they will become a staple in our weekly breakfast menu!!

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:14 PM

      It’s very kid friendly and who doesn’t love hash browns! I’m so glad you found a new staple. Thank you for letting me know 🙂

  • Reply
    Carlie R
    January 11, 2019 at 3:33 PM

    Making these now as they look super delicious! I am making them to place in the freezer for easy, on the go mornings. Any suggestion on cook time for them being frozen? And/or thawed out and rebaked if made in a larger 9×13” pan?

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:16 PM

      I’m not sure how I missed this comment, sorry for the late reply. I would thaw them out before reheating them like you suggested. Perhaps try 350 degrees F for about 10 minutes and check from there? Since it’s been awhile for this comment, you’ve probably already figured it out. If so, do let us know!

  • Reply
    Blanche
    April 15, 2019 at 9:08 PM

    Are there any tips for removing the baked egg nests from the muffin cups? I am having a lot of trouble with sticking…. no fun when the dish loses ‘the cuteness factor!’

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:19 PM

      I used a nonstick muffin pan for started and sprayed some PAM on it for good measure. If it’s still sticking for you, I suggest letting them sit awhile straight out of the oven. Once it sits, it kinda solidifies a little more. Stuff straight out of the oven is gonna be soft, hot and hard to handle. Also use a spoon to work under it from all angles before lifting it up.

  • Reply
    Anthonette Simons
    July 6, 2019 at 12:57 PM

    Can you freeze them

    • Reply
      The Cooking Jar
      July 8, 2019 at 2:48 PM

      I’ve had a lot of comments asking this and I always advise to use caution freezing them because of the egg part. Then again, I personally don’t have much experience freezing my meals aside from the regular pasta sauces. So far I have not heard back from anyone who has frozen them on how it turned out. I’m hoping I will!

  • Reply
    Amy
    July 20, 2019 at 4:57 PM

    I need to make these! To speed things up in the morning, could the hash brown nests be baked the night before?

  • Reply
    Aileen
    September 3, 2019 at 5:00 AM

    Hi there! I’m going to nursing school and looking for hearty make ahead dishes that will keep me full. These look delicious and something I’d love to eat on the way out of the house! Are these good for making the night before, and how long would these last in the fridge? Do you think if I microwaved it, the egg will become rubbery?

    • Reply
      The Cooking Jar
      September 4, 2019 at 10:54 AM

      Sure you can make them the night before. I’ve kept them in the fridge for up to 3-4 days, if I remember correctly. I also heated them up by microwaving them but I don’t remember the exact time for it, so I would suggest doing it in increments of 15 seconds until you find the right amount of time. It wasn’t rubbery for me, no. If you’re looking for something to eat on the go, you could also try out these egg breakfast muffins.

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