Bacon and Cheese Hash Brown Nests
Servings: 12
Calories: 133kcal
These Hash Brown Egg Nests are the perfect combination of golden crispy hash browns, creamy eggs, and melted cheese. They’re baked into individual portions so they’re easy to serve or perfect for a quick breakfast on-the-go.
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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.
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
Hash browns: If using frozen, thaw completely and squeeze all liquid from the hash browns with paper towels before using.
To make vegetarian: omit bacon or replace with sauteed peppers & onions.
Nutrition
Serving: 1egg nest | Calories: 133kcal | Carbohydrates: 8g | Protein: 9.3g | Fat: 7.1g | Saturated Fat: 3g | Cholesterol: 155.4mg | Sodium: 343.7mg | Potassium: 204.9mg | Fiber: 1.2g | Sugar: 0.5g