5.0 from 21 votes
Hash Brown Egg Nest Recipe
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 12
Calories: 89 kcal
Course:
Side Dish , Breakfast , Lunch
Ingredients
- 3 cups frozen shredded hashbrowns thawed
- 12 eggs
- salt & pepper
- garlic powder
Instructions
- Preheat the oven to 400 degrees.
- Spray a muffin tin lightly with Pam.
- Take 1/4 cup of thawed hashbrowns and put them in each muffin cup.
- Push the hashbrowns up the sides (you want them to stick up a little bit) and down on the bottom to create your basket.
- Bake in the oven for 15 minutes.
- Remove from oven and crack an egg into each basket.
- Sprinkle with salt and pepper.
- Place back in oven and bake for 15-20 minutes.
- You want to bake them until the egg is set to your desired taste. I personally prefer it with a runny yolk to allow it to spill over the hashbrowns.
- Remove from oven and allow to cool for 5-10 minutes.
- Run a knife around the edge of each basket and remove from pan. Enjoy!
Cup of Yum
Notes
- WW Freestyle Points: 1 point per basket, 3 points per 2 baskets, 4 points per 3 baskets
Nutrition Information
Serving
1egg basket
Calories
89kcal
(4%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Trans Fat
0g
Cholesterol
186mg
(62%)
Sodium
87mg
(4%)
Fiber
1g
(4%)
Sugar
0g
(0%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 89
% Daily Value*
| Serving | 1egg basket | |
| Calories | 89kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 186mg | 62% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.