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)

HASH BROWN EGG NESTS TIPS AND TRICKS

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 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.

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Several hash browns stacked on a white plate with avocado.

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

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

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)

Instructions

  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).

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.

A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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208 Comments

  • Reply
    Kelly Christensene
    October 31, 2020 at 3:58 PM

    This is a really cute idea, easy to make, and presents well. Thanks!

    • Reply
      The Cooking Jar
      November 8, 2020 at 10:47 PM

      Thank you, Kelly! I hope it turns out well for you. Good luck!

  • Reply
    Cindy Lacasse
    April 11, 2020 at 2:56 PM

    I really wanted these to work, ery cute while still in the muffin pan. Flavors are ok but there was a crucial step missing. I am a very experienced cook and was skeptical about these coming out of the muffin tin without falling apart. That is exactly what happened and I was careful.I sprayed pam spray VERY generously. Parchment paper lining wouldve saved this. Instead I got a mess of egg and potato on the plate. Could’ve cooked the components separate, had the same flavor and none of the work. Won’t make again

    • Reply
      The Cooking Jar
      April 13, 2020 at 10:35 AM

      Sorry this didn’t work out for you but thanks for trying it out. I used a nonstick muffin pan and waited for them to cool down to solidify, gently rounding a spoon around the bottom of each nest to prying it loose before attempting to lift them out. It’s worked for a lot of people but it’s a good idea to use parchment paper for those unsure of it.

  • Reply
    Prachiti
    December 19, 2019 at 1:10 PM

    My Family Love This Recipe. It’s Very Delicious To Eat.
    Thanks For Sharing.

    • Reply
      The Cooking Jar
      April 13, 2020 at 10:37 AM

      You are welcome! I’m glad you and your family enjoyed it 🙂

  • Reply
    Marriah
    November 28, 2019 at 8:59 AM

    can you freeze these for later use?

    • Reply
      marriah
      November 28, 2019 at 9:01 AM

      Found the answer. Thanks

      • Reply
        The Cooking Jar
        April 13, 2020 at 10:36 AM

        No problem! It gets asked a lot and I usually defer to people’s better judgement since I don’t have much experience freezing meals.

  • Reply
    Diya Dev
    November 19, 2019 at 6:20 AM

    Amazing!

  • 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.

  • 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
    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
    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
    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
    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
    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
    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
    Susie
    July 20, 2018 at 1:06 PM

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

  • 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.

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