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Crispy Hash Brown Egg Nests Recipe Easy Homemade Cheddar Chive Breakfast

crispy hash brown egg nests - featured image

Crunchy, cheesy hash brown nests with eggs baked inside, flavored with sharp cheddar and fresh chives. Perfect for an easy, impressive breakfast or brunch.

Ingredients

Scale
  • 3 cups (about 10.5 oz / 300 g) frozen shredded hash browns, plain and unseasoned
  • 1 cup (about 3.5 oz / 100 g) sharp cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped
  • 6 large eggs, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter or olive oil, for greasing muffin tin

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin generously with butter or non-stick spray.
  2. In a large bowl, combine the frozen hash browns, shredded cheddar, chopped chives, salt, and black pepper. Pat dry any large ice crystals from hash browns with a paper towel.
  3. Press about 1/4 cup (60 ml) of the hash brown mixture firmly into each muffin cup, pressing some up the sides to form a nest shape.
  4. Bake the nests for 15 minutes to crisp and set the potatoes.
  5. Carefully crack one egg into each nest, trying not to break the yolk. Alternatively, whisk eggs lightly and pour for a uniform texture.
  6. Return the muffin tin to the oven and bake for another 12-15 minutes, or until egg whites are set but yolks are still slightly runny (or longer for fully cooked yolks).
  7. Remove from oven and let cool for 3-5 minutes to firm up the nests.
  8. Run a butter knife around the edges to loosen nests, then carefully lift them out with a spatula or fork.

Notes

Press the hash browns firmly into the muffin tin to ensure nests hold their shape. Pat frozen hash browns dry to avoid sogginess. Bake nests first before adding eggs for crispiness. Rotate muffin tin halfway through baking if eggs cook unevenly. Reheat in toaster or conventional oven to maintain crispness; microwaving may soften nests.

Nutrition

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