Egg nests for breakfast
Egg nest are a wonderful breakfast treat
Slightly labor intensive, these are not the quickest breakfast treat but there are some short cuts to save some time. What's the best thing about these? They are quite yummy!
We make them for holidays but then some days, we just want a tasty breakfast that makes the house smell welcoming.
The best thing about the egg nests is that you can change them the way you like them. We have picky eaters so I have added a section below of the changes I made to this recipe.
- 3 1/2 cups thawed shredded hashbrowns
- 1/2 cup butter - melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 2/3 cups milk
- 2 tablespoons butter
- 1/4 cup minced onion
- 1/3 cup diced red pepper
- 3/4 cup crumbled bacon pieces
- shredded cheddar cheese
- Preheat the oven to 350 degrees Fahrenheit.
- Put the thawed hash browns in a large bowl.
- Add the salt, pepper and melted butter.
- Mix until the butter is evenly distributed.
- Distribute the mixture into the muffin tins. If the muffin tin is not non-stick, spray with cooking spray. Mold the hash brown mixture to the bottom and the sides.
- Bake them for 30 minutes until they are brown.
- Remove the nests from the oven and let them cool. Prepare egg mixture.
- Combine the eggs and milk in a bowl.
- In a skillet, saute the onion and red peppers until the onion is translucent. Let them cool and then add to the egg mixture. Add the bacon and/or sausage.
- Set oven to 375 degrees Fahrenheit.
- Fill the nests with the egg mixture and cook for 30 minutes. Top with cheese and let it melt.
- The nests should lift right out of the tins.
3 1/2 cups of hashbrowns - Make sure that they are completely thawed
1/2 Cup of Butter - 1 Stick = 1/2 Cup
Put the stick of butter in a microwave safe measuring cup and set it for 30 seconds.
Ready to make nests
Big muffin tin
If I am going to make these, I want a big egg nest. This is the one I use and I like that it is non-stick.
Muffin tin with hashbrown nests
Ready for baking
Check out the changes I made to the recipe and the tips I have to share.
- I use cheddar/jack cheese or whatever I have on hand.
- Most of the recipes have you remove the nests to a baking sheet and then add the egg partially cooked. Too much work for me. I leave them in the tin and add the egg mixture without cooking it first.
- Don't worry about overfilling the muffin tins with the hashbrown mixture. The hashbrowns shrink down.
- The nests can be premade and stored in the refrigerator.
- We have picky eaters so cheese never touches the nests before cooking.
- We don't add the onions to the egg mixture because the other picky eater in the house won't touch them. I add 1 tablespoon of dried onions to the hashbrown mixture and he can't see them.
- Since we don't add the onions to the egg mixture, the additional butter is not required.
- I think I might try Chorizo. One picky eater won't touch it but two of us will.