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!
- 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
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.
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.
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