Sunday Morning Breakfest: Hash Brown Egg Nests with Avocado

Ingredients

• 15 oz. frozen shredded hash browns, thawed
• 1 cup Cheddar cheese, shredded
• 1 tablespoon olive oil
• 8 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon Cheddar cheese, shredded
• ½ tablespoon parsley, chopped
• 2 avocados, sliced and chilled

 

Instructions

1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack a medium egg into each nest and season with salt and pepper to taste
5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
8. Dish and serve with chilled avocado slices

Notes

If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.