I made these little nuggets of joy for my Easter brunch post and it remains one of my most requested breakfast dishes. Perfect for kiddos, eggs in a nest are the cutest bundles of protein, carbs and savory deliciousness without being super heavy. Here, I’ve shown you a step-by-step pictorial on how to make them. I promise, it’s really easy, and it will become a favorite at your house too!
1. Combine refrigerated hash browns with cheese, salt and pepper into a bowl.
Be sure to use the refrigerated hash browns (not frozen) as these don’t need to thaw and will taste and cook the best. I like to buy unseasoned hash browns so I can control the amount the salt to add.
2. Mix with hands
You can use any type of soft cheese here – my kids prefer cheddar, but you could substitute Monterey Jack, gruyere or even mozzarella.
3. Press into greased muffin tins, making sure to come up the sides. It’s okay if it spills over – this makes it looks more like a nest!
4. Give it a quick spray with Pam
Don’t forget this step! It helps the “nest” get it’s great brown color when baking.
5. Bake for 20 minutes at 450 degrees or until edges have browned, like this. Remove from oven and reduce heat to 350 degrees.
You may need to rotate the baking sheet halfway through – my oven tends to have a hot side, so I do this when cooking.
6. Carefully crack an egg into each nest
If you’re unsure of your egg-cracking skills, crack it into a small bowl first, check for shells, then pour into a nest.
7. Fill all the nests with an egg and bake for another 12-15 minutes until egg whites have set.
8. Let them cool for a few minutes and carefully transfer to your serving platter.
This can be tricky – run a butter knife around the edges if they get stuck.
Eggs in a Nest
Ingredients
- 12 large eggs
- 1 20 oz package refrigerated hash browns not frozen!!
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese optional
- cooking spray
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl, combine the hash browns, cheese, salt and pepper with your hands. Divide the hash brown mixture evenly into a greased 12-cup muffin tin and press the mixture with your fingers so that the hash browns come up the sides.
- Bake for 20 minutes, or until edges have browned. Remove and reduce heat to 350 degrees F.
- Carefully crack one egg into each nest, try to keep yolk intact. Bake at 350 degrees F for 12-15 minutes, until egg whites have set.
- Let cool for a few minutes and serve!
For more great brunch recipes and tablescape ideas, check out my brunch post here:
