Hash Brown Egg Nests
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!
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Servings: 6
Ingredients
- 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
- 4 eggs
- 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
Instructions
- 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!
Notes
This recipe can be found in my cookbook, The Vegetarian Family Cookbook, alongside other great breakfast and brunch ideas!
NOTE: This makes 12 standard muffin-sized nests or 6 large nests dependent upon the type of muffin tin you use. Dietary information is for 2 standard muffin-sized nests.
Nutrition
Serving: 2nests | Calories: 200kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 622mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 2mg
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