Ingredients

The following ingredients have 12 Servings
  • 5 cups frozen shredded hash browns, thawed
  • 1 1/2 cups cheddar cheese, shredded
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 12 eggs
  • 6 slices bacon, cooked crisp and crumbled
  • 1/4 cup green onions, peeled and chopped

Instruction

  • Grease a 12-hole muffin pan.
  • In a bowl, combine hash browns, 1 cup of the cheese, olive oil and salt and pepper to taste. 
  • Divide mixture into prepared muffin holes and using hands, press firmly onto sides and bottom of each muffin holes to form a "nest". 
  • Bake in a 425 F oven for about 13 to 15 minutes or until hash browns are crisp and lightly browned. Using a tablespoon, press down on the potato mixture to create a deeper well.
  • Crack one egg into each of the potato nests. Top each egg with crumbled bacon, green onions and the remaining 1/4 cup cheese. 
  • Bake in a 350 F oven for about 13 to 15 minutes or until egg whites are set.
  • Remove from heat and allow to slightly cool. Run a knife around the edges of each egg nests to loosen and gently lift off pan.