When you need a good hearty breakfast, full of protein, potatoes, and eggs, but don’t have time to sit down to a big plate full of food…Hashbrown Egg Nests are the way to go. You can even make these ahead and just reheat when you’re ready to eat. And they’re the perfect size to grab and go for a quick breakfast on the run. You can change up the ingredients to whatever meat and veggies you happen to have in your fridge.
Hashbrown Egg Nests
- 1/2 cup minced onion
- 1 cupfrozen hashbrown potatoes, thawed
- pinch of garlic powder
- pinch of salt
- pinch of pepper
- 1 cup egg substitute (or 4 eggs, beaten)
- 2 tbsp diced green onion
- 1/4 cup finely diced bell peppers and/or other vegetables of choice
- 1/4 cup shredded cheese
- 1/4 cup meat of choice – diced ham, diced turkey, crumbled bacon, etc
Preheat oven to 375. Spray muffin pan with nonstick spray. combine potatoes, 1/2 cup minced onion, garlic powder, salt and pepper. Fill each muffin cup with about 1/3 cup potato mixture and press into bottom and up sides of cup to form a nest. Bake for 35 minutes, or until godlen brown and crispy.
In bowl, combine egg substitute, green onion, bell peppers (or other veggies), cheese, and meat(s). Fill each hashbrown nest with about 1/4 cup of egg mixture. Return to oven and bake another 15-20 minutes, or until eggs are fully cooked.