Egg Topped Hash Brown Nests Food
EGG TOPPED HASH BROWN NESTS
Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
- Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 425 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 1/2 g
HASH BROWN EGG AND BACON NESTS + GIVEAWAY!
Provided by Layla
Time 35m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 450F.
- In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
- Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
- Crack a small egg into each nest. At this point, add in any additional mix-ins (such as onion, pepper, mushroom, or spinach, optional). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.
HASH BROWN NESTS WITH PORTOBELLOS AND EGGS
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges
HASH BROWNS NESTS
These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!
Provided by Redneck Epicurean
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
- Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
- Bake for 25 minutes.
- While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
- Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
- Add sausage mixture and pour into hash brown cups.
- Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
- Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.
Nutrition Facts : Calories 535.1, Fat 36.4, SaturatedFat 12.7, Cholesterol 166.1, Sodium 1455.5, Carbohydrate 30.5, Fiber 2.8, Sugar 2.1, Protein 20.7
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