Hashbrown and Cheese Baked Egg Nests |
- 1 cup cheese, shredded
- 2ish cups potatoes, shredded (you’ll need about 1 large russet potato)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp ground pepper
- 6 pastured eggs
- 2 strips of pastured bacon, cooked and crumbled for the top
- Unrefined sea salt and pepper to taste for sprinkling the top
- Optional herbs, (parsley, oregano, etc) to sprinkle the top
- In a small mixing bowl combine the shredded cheese, potatoes, onion powder, garlic powder, and pepper.
- Form a “nest” cup in a 6 cup buttered muffin tin pressing the cheese/potato mixture in to the bottom and the sides well.
- Bake the hashbrown nest at 425 degrees for 15 minutes, and take them out of the oven.
- Turn the oven down to 350 degrees.
- Crack an egg into each hashbrown nest, sprinkle the top with salt and pepper, bacon crumbles, and optional herbs of choice.
- Bake at 350 degrees for 12-15 minutes depending on how runny you would like your yolk. Closer to 15-16 minutes and your yolk will be almost solid if that is how you like them. Let the egg nests cool a good 5 minutes or so before sliding a butter knife around the edge to loosen them out. This resting also lets the egg white complete cooking.
Recipe by at https://naturallyloriel.com/hashbrown-cheese-baked-egg-nests/
3.4.3177