Egg And Cheese Hash Brown Nests Recipes

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HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

EGG TOPPED HASH BROWN NESTS



Egg Topped Hash Brown Nests image

Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 6

Number Of Ingredients 6

1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water, salt and margarine called for on potato box
1/4 cup Bac~Os® bacon flavor bits or chips, if desired
12 eggs
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
  • Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 425 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 1/2 g

HASH BROWNS NESTS



Hash Browns Nests image

These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!

Provided by Redneck Epicurean

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups refrigerated hash browns
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1 teaspoon butter, melted
3 tablespoons onions, minced
3 smoked link sausage, sliced
2 tablespoons red peppers, diced
2 eggs
2 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, chopped fine
1 tablespoon scallion, sliced thin
1/2 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
  • Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
  • Bake for 25 minutes.
  • While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
  • Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
  • Add sausage mixture and pour into hash brown cups.
  • Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
  • Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

Nutrition Facts : Calories 535.1, Fat 36.4, SaturatedFat 12.7, Cholesterol 166.1, Sodium 1455.5, Carbohydrate 30.5, Fiber 2.8, Sugar 2.1, Protein 20.7

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS



Hash Brown Nests with Portobellos and Eggs image

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

BIRD'S NEST BREAKFAST CUPS



Bird's Nest Breakfast Cups image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  • Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  • Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  • Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g

EGG AND CHEESE HASH BROWN NESTS



EGG AND CHEESE HASH BROWN NESTS image

Categories     Egg     Breakfast     Bake

Yield 8

Number Of Ingredients 8

2 russet potatoes, peeled
1/2 teaspoon kosher salt
1 shallot, minced
2 garlic cloves, minced
1 teaspoon freshly ground pepper, divided
1/4 teaspoon ground paprika
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Steps:

  • 1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and allow it to sit for 10 minutes. Gather the potatoes in the center of a cheese cloth (or a bed of paper towels) and wring the potatoes dry, removing the excess water. There will be quite a bit! 2. Transfer the dried, shredded potato back to the bowl and add the shallot, garlic, pepper and paprika. Mix until combined. 3. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown. 4. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with one egg. Bake for an additional 10 minutes, and until whites are set, but yolks still appear soft. 5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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HASH BROWN EGG NESTS | PERFECT FOR BREAKFAST ON-THE-GO!
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2017-11-18 Related: Peanut Butter & Jelly Snack Bars Recipe How To Make Hash Brown Egg Nests. Preheat the oven to 400 F and generously grease a 6 cup muffin tin with oil or melted butter. In a bowl, combine the thawed out hash browns, cheddar cheese, olive oil (or melted butter), salt and pepper. Mix well. Divide hash brown-cheese …
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  • In a bowl, combine the thawed out hash browns, cheddar cheese, olive oil (or melted butter), salt and pepper. Mix well.
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HASH BROWN HAPPY EGG NESTS - TIPBUZZ
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2018-11-19 Instructions. Preheat oven to 425°F. Grease a 12-cup muffin tin. In a medium bowl, mix hash browns, 1 ¼ cup cheddar cheese and olive oil. Divide hash brown mixture into muffin tin, using fingertips to press into the shape of each cup. Bake until the edges have browned, about 12-15 minutes. Crack one egg …
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CHEESY HASH BROWN EGG NESTS - MOTHER WOULD KNOW
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2019-03-26 Tips for Making Cheesy Hash Brown Egg Nests . Getting the potato to cheese ratio right. I wanted the nests to be cheesy. However, I soon learned not to go overboard in the cheese department – too much makes the potato nest droop. For one cup of tightly packed hash browns (about five ounces), use less than a half cup of grated cheese. Too much cheese may cause the nests …
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  • Mix the dried off hash browns and about 1/3 cup of the cheese together with a couple of good turns of freshly ground pepper.
  • Divide the mixture equally among the 4 muffin cups and press into the shape of the cup using either your hands or the back of a teaspoon.
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HASH BROWN EGG NESTS | GIMME DELICIOUS
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Hash Brown Egg Nests. By Layla Published in All Recipes. Pin 1480; Share 431; Tweet; Google+; Yummly; Email; Jump to Recipe Print Recipe. Hash browns packed into muffin tins and filled with egg, cheese and bacon making perfect crispy nests…
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  • In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
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EGG AND CHEESE HASH BROWN NESTS - A COZY KITCHEN
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2012-03-02 Egg and Cheese Hash Brown Nests. Print this recipe! 2 russet potatoes, peeled 1/2 teaspoon kosher salt 1 shallot, minced 2 garlic cloves, minced 1 teaspoon freshly ground pepper, divided 1/4 teaspoon ground paprika 1/4 cup sharp cheddar cheese, shredded 8 medium eggs…
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  • Place the thawed shredded hash browns on a plate. Season with paprika, garlic powder, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides very compactly. The potatoes will shrink when baking so make sure to go all the way to the top of the muffin tin when lining the sides. Bake for 15-20 minutes, and until the outer sides appear lightly golden brown and crisp. Remove from oven.
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Bake for 10-15 minutes, and until the outer sides appear lightly golden brown. 4. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with one egg. Bake for an additional 10 minutes, and until whites are set, but yolks still appear soft. 5.
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2012-03-02 · Egg and Cheese Hash Brown Nests. Print this recipe! 2 russet potatoes, peeled 1/2 teaspoon kosher salt 1 shallot, minced 2 garlic cloves, minced 1 teaspoon freshly ground pepper, divided 1/4 teaspoon ground paprika 1/4 cup sharp cheddar cheese, shredded 8 medium eggs. 1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes …
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