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Egg and Bacon Hash Brown Nests Recipe

   
 

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     Egg and Bacon Hash Brown Nests

Category   Breakfast - Brunch
Sub Category   None
Ingredients
Nests-
20 oz bag refrigerated shredded hash browns
4 Tbsp vegetable or olive oil
1 tsp kosher salt
1/2 cup grated sharp cheddar cheese
pinch ground black pepper
Filling-
6 large eggs
 
3 Tbsp heavy cream or half and half
pinch of kosher salt and ground pepper
1/2 cup cooked and crumbled bacon
1 cup shredded Swiss cheese (or melting cheese of your choice)
1 packed cup of chopped fresh spinach leaves
Instructions
1. Nests- Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking. Preheat the oven to 400 degrees. Mix all of the Nest ingredients together in a large mixing bowl until combined. Scoop about 1/3 cup of the hash brown mix into each muffin tin; press the has browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked. Bake in preheated oven for 25-30 minutes until golden brown on the bottom
2. Scramble the eggs together with the cream and salt and pepper in a large measuring cup with a spout. Divide the egg mixture evenly among the muffin tins, filling each about 3/4 of the way full. Sprinkle on a handful of bacon, then spinach, then top with the cheese. Bake at 400 degrees for 12-15 minutes, until the cheese has melted and the egg is no longer runny in the middle.


Originally Submitted 7/8/2016





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