Have you ever wanted a simple and quick breakfast that is nourishing and hearty? Give these little egg and hashbrown nests a try! My kids absolutely love these little cups for breakfast! I served the nests to them with fresh sausage links and country buttermilk biscuits. MMMM!
These are great for Easter brunch but I like to make them all the time because my kids love them!
Ingredients
6 whole Medium Russet Potatoes (6 To 8)
Morton Salt And McCormick Pepper, to taste
24 whole Large Eggland’s Best Eggs
Pam Non-stick Cooking Spray
Instructions
Preheat the oven to 400 degrees.
Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
INCREASE OVEN TEMP TO 425 DEGREES.
Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they’re not browning, kick up the temp to 450.) Remove when the nests are golden brown.
Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don’t be concerned if some whites bake differently; no two nests will look alike!
Remove from the muffin pan with a spoon or fork and serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these fun little egg and potato nests with sausage patties or bacon strips.