These Hash Brown Egg Nests are the perfect addition to your brunch spread!
Hash Brown Egg Nests
Makes 6 servings
Ingredients
- 3 cups frozen shredded hash browns, thawed
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper, divided
- 6 large eggs
- Garnish: chopped fresh thyme
Instructions
- Preheat oven to 350°. Spray a 6-cup jumbo muffin pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together hash browns, cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Using a ½-cup measure, divide hash brown mixture evenly among prepared muffin cups. Using your fingers, press mixture evenly in bottoms and up sides.
- Bake until golden brown, approximately 1 hour. Remove from oven, and let cool 10 minutes.
- Crack one egg into each hash brown nest in pan. Sprinkle evenly with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Bake until eggs reach desired degree of doneness, approximately 12 minutes for over-medium yolks. Garnish with thyme, if desired.
Calories: 1382 Fat: 61g Saturated fat: 28g Unsaturated fat: 28g Carbohydrates: 119g Sugar: 2g Sodium: 4452mg Fiber: 9g Protein: 89g Cholesterol: 1204mg
