Crispy, golden hash brown nests with perfectly baked eggs tucked inside — these crunchy little cups are the breakfast of champions. They’re endlessly customizable, naturally gluten-free, and they reheat like a dream, making them perfect for meal prep or a lazy weekend brunch.
Ingredients
- 20 oz (565 g) frozen shredded hash browns, thawed and squeezed very dry
- 1/4 cup melted butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 8 large eggs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
- Crumbled cooked bacon or diced ham (optional)
- Cooking spray
Instructions
- Heat the oven: Preheat to 400°F (200°C). Generously coat a standard 12-cup muffin tin with cooking spray.
- Season the hash browns: In a large bowl, toss the squeezed-dry hash browns with the melted butter, salt, pepper, garlic powder, and paprika until evenly coated.
- Form the nests: Divide the mixture among the muffin cups, pressing it firmly up the sides and into the bottom to form nests. Use the back of a spoon or a small glass to pack them tight — compact nests hold together best.
- First bake: Bake 20–25 minutes, until the edges are deeply golden and crisp.
- Add the eggs: Crack one egg into each nest. Sprinkle with cheddar and bacon or ham if using. Return to the oven and bake 10–13 minutes more, until the whites are just set (yolks will still be slightly runny; bake a few minutes longer for firm yolks).
- Serve: Let cool 5 minutes, then run a thin knife around each cup to release. Top with chives and serve warm.
Pro tip: Squeezing the thawed hash browns bone-dry in a clean kitchen towel is the single most important step — it’s what guarantees shatteringly crisp nests instead of soggy ones.
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Estimated nutrition per serving (2 cups): ~310 calories, 14 g protein, 22 g carbs, 18 g fat.
