Eggs In Hash Nests With Corn Muffins Recipes

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

BIRD'S NEST BREAKFAST CUPS

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.

CORNED BEEF HASH 'N EGG CUPS

Steps:

• Preheat oven to 425°F. Spray muffin pan with cooking spray. In microwave-safe small bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, add corned beef, onion, hash browns, parsley, salt and pepper; drizzle with melted butter and toss until well combined.
• Press about 1/3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15-20 minutes or until golden brown.
• Reduce oven temperature to 375°F. Crack 1 egg into center of each cup. Bake 15-18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

EGGS-IN-HASH-NESTS WITH CORN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
• Make a deep indentation in center of hash.
• Break an egg into eash hash cup and sprinkle with salt and pepper.
• Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
• Fill remaining 6 muffins cups with batter; about 2/3 full.
• Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.

EGGS BAKED IN HASHBROWN NESTS

Steps:

• Spread hashbrowns on a baking sheet and thoroughly pat dry with paper towel. Sprinkle with salt, pepper and smoked paprika and toss to combine. Preheat oven to 425˚F. Thoroughly grease a good-quality, scratch-free, 12 cup non-stick muffin pan with oil spray. Set 1/3 cup hashbrowns into each cup in the muffin pan (see Note). Use your fingers to firmly press and form the potatoes into a nest shape, ensuring the potatoes reach all the way up the sides of each cup. Bake 15 minutes. Remove from oven. Sprinkle green onions then crack an egg into each nest. Top with goat cheese, sliced prosciutto and Parmesan cheese. Bake 10 to 12 minutes, or until the egg whites are set and the yolks are still a bit runny. Run a small, thin metal spatula around each egg nest to loosen it from the pan. Carefully lift each nest out of the pan, set on plates and serve (see Options). Note: When measuring the hashbrowns, fairly tightly pack the potatoes into the measuring cup to get the 1/3 cup of it needed for each slot in the muffin pan. Options: You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop them back in the oven until hot again. Recipe Options: Instead of prosciutto, sprinkle the eggs before baking with bits of cooked bacon. Instead of goat cheese, try putting grated asiago or provolone cheese on the eggs. You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop the eggs nests back in the oven until hot again.

HASH BROWN EGG NESTS WITH AVOCADO

Steps:

• Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
• 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.
• Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
• Crack a medium egg into each nest and season with salt and pepper to taste.
• Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
• Bake at 350°F until the egg whites set, about 13 to 16 minutes.
• Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
• Dish and serve with chilled avocado slices (optional).
• Enjoy!