Hash Brown Egg Nests
A cozy breakfast recipe that combines crispy hash browns, creamy avocado, and perfectly baked eggs, ideal for a special morning treat without the hassle.
Ingredients
Main ingredients
- 3 cups frozen shredded hash browns, thawed Squeeze out moisture for crispiness.
- 2 tablespoons melted butter or olive oil
- 1 teaspoon salt Plus a pinch more for the eggs.
- 1 teaspoon garlic powder Optional but recommended.
- 6 large eggs Crack each egg into a bowl if worried about overflow.
- 1 ripe avocado Add towards the end for freshness.
- black pepper To taste.
- Optional toppings (salsa, hot sauce, shredded cheese, green onions)
Instructions
Preparation
- Thaw the hash browns and squeeze out excess moisture using a clean kitchen towel.
- Mix the hash browns with melted butter, salt, and garlic powder.
- Grease a muffin tin generously and press the hash brown mixture into the cups to form a nest.
Cooking
- Bake at 425°F for about 20 minutes until the edges are golden and crisp.
- Crack an egg into each nest and bake again for 10 to 14 minutes depending on desired yolk consistency.
- Add diced avocado on top before finishing baking, then pull them out, season, and add desired toppings.
Notes
Dry hash browns equal crispy nests. Control egg overflow by using a small bowl for cracking eggs. Add avocado at the end for freshness. Great for meal prep and serving guests.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 11gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 5gSugar: 2g