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About This Recipe
If you love making egg cups for a quick and easy breakfast in the mornings, you’re going to love these Bacon and Cheese Hash Brown Nests! They’re crispy on the outside, cheesy on the inside, and packed with tons of savory bacony-goodness! They’re just like my bacon and cheese egg bites, but with a crispy, golden brown hash brown crust that is irresistible!
Not only are these little nests delicious but they’re super easy to make, ideal for meal prep, and can be customized with your favorite toppings or add-ins!
In addition to being a great grab-and-go breakfast option, these hash brown egg cups are a fun recipe to make for weekend brunch, bridal showers, Easter morning, etc.
For more delicious breakfast options, try my sheet pan eggs-in-a-hole, sun dried tomato egg bites, egg white grill, or potato and egg breakfast bowls!
Why You’ll Love These Hashbrown Nests
- Meal prep favorite! These hash brown nests make a great grab-and-go breakfast option!
- Fun brunch idea! These are also fun to serve for easter brunch, bridal showers, Saturday morning, etc.
- Easy to make! Only 10 minutes of prep time.
- Easily customizable! Throw in your favorite veggies or make vegetarian!
- Freezer-friendly! Make a double batch and freeze one for later.
Ingredients and Substitutions
- Hash browns: If using frozen, thaw completely and squeeze all liquid from the hash browns with paper towels before using.
- Eggs: I used 8 large eggs. You can also use egg whites or a mixture of egg whites and whole eggs.
- Cottage cheese: my favorite cottage cheese is Good Culture. Just make sure to give your cottage cheese a good stir before mixing with the rest of the ingredients if it’s liquidy on top.
- Cheese: I used colby jack cheese but any cheese you prefer works!
- Bacon: You can make and crumble your own bacon for these or use bacon crumbles. Making your own bacon will also be the best, but these are still great with pre-cooked bacon and when I’m short on time, that is what I’ll use. If using bacon crumbles, just make sure to use a high quality kind to make these hash brown nests the best they can be! I recommend Hormel Black Label Real Bacon Crumbles!
- Optional for serving: hot sauce, ketchup, etc.
- To make vegetarian: omit bacon or replace with sauteed peppers & onions.
- Cheese: switch up the cheese! Try cheddar cheese, mozzarella, etc.
- Meat: sub the bacon for sausage crumbles or diced ham.
- Mix-ins: add finely diced bell peppers, onions, spinach, or mushrooms to your egg and cheese mixture.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Generously grease a muffin pan to prevent sticking. Squeeze hash browns with paper towels to remove all liquid. Divide evenly among the 12 muffin cavities. Use your fingers or the back of a spoon to press them down tightly along the sides and bottom. Sprinkle evenly with 1/4 tsp each salt and pepper. Spray again with cooking spray.
2. Bake for 20-25 minutes or until the edges start to turn brown. Reduce the oven temperature to 350 degrees F.
3. In a bowl, whisk together the eggs, cottage cheese and 1/4 tsp salt (or to taste).
4. Stir in half the cheese.
5. Pour the egg mixture evenly amongst the cups. Sprinkle with the crumbled bacon and cheese.
6. Return to the oven and bake for about another 15 minutes, or until the egg whites are set. Drizzle with hot sauce to serve if desired and enjoy!
Store in an airtight container in the fridge for 3-4 days.
To freeze, let hash brown nest cool completely. Then remove from muffin pan and place in a freezer safe bag or container and freeze for up to 3 months.
Helpful Tips
- Pre-cook the bacon: If using home cooked bacon, cook the bacon until it’s crispy but still pliable before adding it to the nests. I highly recommend using my recipe for the best crispy oven baked bacon.
- Drain excess moisture from hash browns: If using frozen hash browns, thaw them completely and squeeze out any excess moisture with a clean kitchen towel. This helps achieve a crispy texture.
- Grease muffin tin well: Use non-stick cooking spray, butter, or oil to thoroughly coat the muffin tin. This makes it easier to remove the nests without sticking.
- Shape the nests: Press the hash brown mixture firmly into the muffin cups to form a solid base and walls. This ensures the nests hold their shape after baking.
- Pre-bake the hash browns: Bake the hash brown nests for 10-15 minutes before adding the filling. This step crisps up the base, preventing sogginess.
- Silicone muffin cups: Using a silicone 12-cup muffin tin makes it easier to pop out the nests without breaking them.
- Let nest cool before removing: Let the nests cool for a few minutes in the muffin tin before removing. This helps them firm up and come out intact.
Can I use frozen hash browns for these egg nests?
Yes, to use frozen hash browns let pre-shredded potatoes thaw. Then squeeze all liquid from the hash browns with paper towels before using to help your hash browns get crispy.
How do I prevent the nests from sticking to the pan?
Make sure to grease the muffin tin generously with cooking spray, butter, or olive oil to ensure easy removal. You can also use silicone muffin cups for a non-stick option. You can also take a butter knife and run it alongside of the tin to help pop each egg nest out.
Can I use all egg whites for these egg nests?
Yes, you can use egg whites for these hash brown nests if you prefer. To use all egg whites, sub 16 egg whites for the 8 whole eggs.
More Breakfast Recipes You’ll Love
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Bacon and Cheese Hash Brown Nests
Ingredients
- 20 oz. shredded hash browns see notes
- 1/2 tsp salt divided
- 1/4 tsp ground black pepper
- 8 large eggs
- 1/2 cup cottage cheese (112g)
- 1/4 tsp salt or to taste
- 1 cup shredded colby jack cheese (112g)
- 3 slices cooked bacon (30g) crumbled
- Optional for serving: hot sauce, ketchup, etc.
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Instructions
- Preheat the oven to 400 degrees F. Generously grease a muffin pan to prevent sticking.
- Squeeze hash browns with paper towels to remove all liquid. Divide evenly among the 12 muffin cavities. Use your fingers or the back of a spoon to press them down tightly along the sides and bottom. Sprinkle evenly with 1/4 tsp each salt and pepper. Spray again with cooking spray.
- Bake for 20-25 minutes or until the edges start to turn brown.
- Reduce the oven temperature to 350 degrees F.
- In a bowl, whisk together the eggs, cottage cheese and 1/4 tsp salt (or to taste). Stir in half the cheese.
- Pour the egg mixture evenly amongst the cups. Sprinkle with the crumbled bacon and the remaining cheese
- Return to the oven and bake for about another 15 minutes, or until the egg whites are set.
- Drizzle with hot sauce to serve if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
