This is a fun and delicious recipe perfect for Easter brunch or anytime you want to serve something that looks fancy but is really easy. We save time by using purchased shredded hash browns. You can also add in other finely chopped veg or meat for variety. This makes 12 standard sized muffin tin nests, or 6 jumbo muffin tin nests. The standard size works best with pullet or other small sized eggs. The jumbo easily holds eggs of any size – we’re talking to you, Orpington Mamas! We like these served on a bed of greens with a side of roasted asparagus.
1 bag of frozen shredded hash browns, thawed, excess moisture squeezed out
1 to 1/2 cup of shredded cheese (optional) we used dairy free cheese
1 teaspoon garlic powder
1/2 teaspoon thyme powder
Salt and Pepper
12 small eggs or 6 large eggs
Preheat oven to 450 F. Generously grease a 12 cup or jumbo 6 cup muffin tin.
In a medium bowl combine the hashbrowns, cheese, and seasonings. Add salt and pepper to taste. Combine. We find that our hands do the best job here as well as forming the nests.
Distribute mixture evenly into muffin cups. Press in and up sides of each cup to form a nest.
Bake for 18-20 minutes, until edges of nests are browned. Remove from oven.
Lower heat to 350.
Break an egg into each nest and return to oven. Bake 10 minutes or until eggs are set or done to your preference. Top each egg with a bit more salt if desired, and serve. Enjoy!