Hashbrown Egg Nests
These are egg-ceptional and I/m egg-static over it! HA! I can’t help myself sometimes. These are so delicious and a wonderful family breakfast or even a brunch appetizer!
I love crunch hashbrowns no matter what they are with. These are delicious and filling! I love making anything in a muffin tin.
Hashbrown Egg Nests
These are so delicious that your family and friends will want you to be making these for all occasions! They're easily, delicious and the perfect breakfast combo all wrapped up in cute muffin shapes!
Equipment
- 1 Muffin Tin
- 1 Mixing Bowl
- 1 Oven
Ingredients
- 1-1/2 cup Ore Ida Hashbrowns
- 2 Eggs – whisked
- 2 tbsp Bacon Pieces/Bits (I love Kirkland brand)
- 1/3 cup Lite 3 Cheese Blend Shredded
- 1/3 cup Diced Onions
Instructions
- Preheat oven to 400 degrees
- Mix hashbrowns and most of the cheese and lightly salt
- Fill each 12 muffin cups equally, pressing with your fingers on the bottom and around the sides
- Bake for 20 minutes
- While that bakes, caramelize your chopped onions in a small fry pan. I fry them on a high heat, once start to brown add a little bit of water, stir and repeat that process until it is all golden brown.
- Add your whisked eggs to your onions and cook, leaving them slightly runny but not too much liquid
- Take your muffin pan out when done and fill with egg mixture, sprinkle of remainder of cheese and bacon pieces
- Bake another 15 minutes
Notes
Total of 8 Weight Watchers points for 4 Hashbrown cups!
Tried this recipe?Let us know how it was!
