Bacon Egg and Hash Brown Nests close up
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Bacon Egg and Hash Brown Nests

Ingredients

  • 1 bag of shredded potatoes prepared (a little underdone)
  • 6-8 Great Day Farms eggs
  • 8 slices of bacon fried
  • shredded cheese
  • fresh-ground salt and pepper

Instructions

  • Cook and season your hash browns but warm them through, make them a little crisp, but keep them soft, not too crisp, but warm (to make them easier to mold); set side in a bowl to cool.
  • Prepare your bacon and set aside.
  • Preheat your oven to 350 degrees.
  • Spray your baking sheet with cooking spray.
  • Break your bacon in half, and create an "X" with it on your baking sheet; repeat for the remaining slices of bacon.
  • Take a tablespoon or two of hash browns, and place it onto the "X."
  • Using your spoon or your thumb in the center, create a well deep enough to hold an egg; repeat for each "X" until all the hash browns have been used. (You should have some left over.)
  • Season your hash brown nests.
  • Crack an egg into the hash brown hole; use any remaining hash browns to help solidify the walls of the hash browns if they seem weak.
  • Season the egg, and add shredded cheese around the sides of the egg.
  • Bake for 15-20 minutes, until egg until whites are completely set and yolks begin to thicken but are not hard.
  • Set on a plate to cool before serving.
  • Can be prepared ahead of time and stored in the refrigerator for easy breakfasts in the morning.