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Front view of scrambled egg and hash brown nests on a white plate.
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Scrambled Egg and Hash Brown Nests

These egg and shredded hash brown nests will be the perfect addition to your Easter brunch.

Ingredients

  • 3 1/2 cups Ore-Ida shredded hash browns
  • 1 TBS milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 large eggs
  • 1/4 cup diced onion
  • 1/4 cup diced cooked bacon
  • chives (optional)

Instructions

  • Preheat oven to 375 degrees.
  • Rinse your shredded hash browns with water so they aren't frozen in chunks. Drain.
  • Mix your shredded hash browns with milk and salt and pepper.
  • Liberally spray your muffin tin with nonstick spray.
  • Dump 1/4 cup of hash browns into each muffin spot.
  • Press shredded hash browns up a long the sides creating a bowl or nest with them.
  • Place pan in preheated oven and bake for 45 minutes.
  • In a medium sized bowl, mix together eggs, onion and bacon.* (if doing fried egg version stop here and just crack an egg into each nest like in the next step without mixing or onion and bacon)
  • When hash browns are done cooking pour about 1/4 cup of scrambled egg mixture into each hash brown nest. **(fried egg version continue the same from here to the end)
  • Sprinkle with chives and a little salt and pepper to taste.
  • Bake for about 12 minutes until eggs and thoroughly cooked.