Hashbrown Nests with Spinach, Bacon & Eggs
Looking for a fun and easy breakfast idea that will wow your brunch guests? These Baked Hash-Brown Nests with Spinach, Bacon & Eggs are perfect! They’re loaded with flavor and are so simple to make. Plus, they’re the perfect size for a snacking-style brunch. Your friends and family will love the combination of flavors and textures. You can customize this dish by using different ingredients, such as ham or sausage or other veggies. So give them a try today!
How to Get Crispy Hash-brown Nests
The trick to getting crispy hash-brown nests is to use oil or butter in your muffin tins. This will help the potatoes crisp up as they cook. Be sure to completely dry your shredded hash browns after soaking in water too. If your hash-brown mixture is too wet, it will be difficult to get them to crisp up when cooking. So make sure that your mixture is dry enough so that it will stick together when formed into nests too.
Looking to Make Them Kid-Friendly?
Your kids will love these! For fussy eaters, try swapping out spinach for cheddar cheese to give them a bit of a cheesy flavor. They’re also great served with ketchup or salsa on the side.
When you’re looking for a fun, new breakfast idea, this recipe is perfect. It’s easy to make and can be made kid-friendly by adjusting the seasonings or adding in some cheese. If you like your hash browns softer instead of crispy, feel free to adjust the cooking time as needed. We hope that these tips help you create delicious nests every time!
Baked Hash-Brown Nests with Spinach, Bacon & Eggs
Ingredients
- 20 oz. russet potatoes shredded (or bagged hashbrowns)
- 1 cup shredded cheddar cheese divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 eggs
- 4 slices bacon cooked & diced
- 1 c steamed spinach
- 1/4 c chives thinly sliced
Instructions
- Pre-heat oven to 450F.
- In a large bowl, combine the russet potatoes (or bagged hashbrowns), 1/2 cup cheddar cheese, and salt + pepper. Spray a 12 cup muffin tin with cooking oil. Divide the hashbrown mixture evenly the muffin cups. Pack them tightlywith your fingers 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 egg into each hashbrown nest. At this point, add in bacon and spinach (or other toppings). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about 12-15 minutes.
- Cool for a few minutes before removing from pan. Garnish with chives to serve!
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