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Prep time
8 minutes
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Cook time
37 minutes
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Serves
12
Author Notes
Hash brown egg cups (also known as Birds Nest Eggs) are a quick breakfast or holiday brunch option. If your family loves hash browns, you will love this nest egg recipe! Shredded hash brown potatoes are baked in a muffin tin to create a crispy crust for baked eggs, cheese, and crispy bacon bits. These egg breakfast cups are super simple to make, and scrumptious, too! —TheFeatheredNester
Ingredients
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32 ounces
Hash Broewn
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12 pieces
Large Eggs
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2 cups
Cheddar Cheese
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1/2 cup
Bacon Bits
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1/4 cup
Green Onion
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Sour Cream
Directions
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Preheat oven to 400º F.
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Spray the muffin tin cups with cooking oil. Place 1/3 cup of hash brown potatoes into each muffin cup well. Bake at 400º F for 10 minutes, then remove the muffin pan from the oven.
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Spray the bottom of a small juice glass or shot glass (2" in diameter) with cooking oil. Twist the glass around the inside of each muffin cup creating a potato cup nest. Twist until the sides of the potato cup reach the top of each muffin cup opening. Bake them for 10 minutes, until the tips are golden in color.
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After removing the muffin pan from the oven, carefully crack an egg into each of the potato nests. Bake for another 15 minutes (10 minutes for runny yolks, and up to 20 minutes for hard-cooked yolks).
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Remove them from the oven, add cheese and bacon bits on top and return to oven for 2-3 minutes until cheese has melted.
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Wait for a few minutes for the hash brown egg cups to cool, then run a knife around the edges of the muffin cups to loosen them. Carefully remove the baked hash brown cups with tongs. Garnish with green onions and sour cream when serving.
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