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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg and Bacon Hash Brown Nests Recipe

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This recipe for Egg and Bacon Hash Brown Nests is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Hash brown nest ingredients:
20 oz. bag refrigerated shredded hash browns (Simply Potatoes)
4 T. vegetable or olive oil
1 T. salt
½ c. grated sharp cheddar
pinch of black pepper

Filling ingredients:
6 large eggs
pinch of salt and pepper
½ c. bacon; cooked and crumbled
1 c. shredded Swiss (or melting cheese of choice)
1 c. fresh spinach; chopped and packed
Directions:
Directions:
1. Generously spray a 12-cup muffin tin with non-stick spray.
2. Preheat oven to 400º.
3. Mix all of the nest ingredients together in a large mixing bowl until combined.
4. Scoop about ⅓ cup of mix into each muffin tin. Press the mix down into tin and up the sides. Let it come up over the top a little bit; they will shrink as they bake.
5. Bake for 25-30 minutes until golden brown on the bottom.
6. Meanwhile, for the filling, whish eggs together with cream and salt and pepper in a large measuring cup with a spout.
7. Divide egg mixture evenly among baked nests. Fill each cup about ¾ full.
8. Sprinkle on the bacon, then spinach, then top with cheese.
9. Bake at 400º for 12-15 minutes, until the cheese has melted and the egg is no longer runny in the middle.
Number Of Servings:
Number Of Servings:
1 dozen
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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