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An easy, healthy, delicious and fun way to eat hash browns and eggs for breakfast! These gluten-free “nests” are perfect for an Easter brunch or any occasion!
My 15 month old absolutely LOVED these, as did I.
Combining an egg & hash brown breakfast into one yummy compact form turned out beautifully! They will certainly find themselves on regular breakfast rotation in our household.
Whether you are looking for something new for yourself, or a fun breakfast project for the little ones, you will find that these are not only fun & easy to make…but oh so tasty & filling (and sure doesn’t make a shabby Easter dish either)!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Hash Brown Breakfast Nests (Gluten-Free)
by Kristen Wood | MOON and spoon and yum Mar-23-2016
An easy, healthy, delicious and fun way to eat hash browns and eggs for breakfast! These gluten-free ‘nests’ are perfect for Easter or any occasion!
4 cups fresh or frozen hash browns, thawed
1/2 cup shredded parmesan cheese (+1 tbs for egg mix)
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp ground cumin
1 tsp grapeseed or olive oil
1 garlic clove, minced
1 tbs milk (I used almond) milk of choice (I use almond)
1/4 tsp baking powder
1 tbs shredded parmesan cheese, for topping
1 tsp dried cilantro, for topping
Preheat oven to 425°F.Grease a muffin tin, set aside.In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.Press your hash brown mixture evenly into your muffin tin, forming a ‘nest’ in each cup. Bake for 20 minutes, or until beginning to brown. Remove from oven, set aside & set oven temperature to 350°F.In a mixing bowl, combine eggs, milk, baking powder and your 1 tbs of parmesan cheese. Beat together well. Pour your egg mixture into each of your pre-baked hash brown nests. Sprinkle with dried cilantro. Bake for 20-25 minutes or until eggs are firm, puffed and beginning to turn golden.Let cool for a few minutes before gently lifting out of your muffin tin to serve. Enjoy!
Yield: 6 large nests or 12 small nests
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Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.