I made a bunch of these with my sister for a family brunch the other day and we had so much fun making them. This recipe puts a creative spin on your traditional, ordinary breakfast and is sure to make everyone’s belly very happy.
The potato nests are tender but crispy and stuffed with ham, aged white cheddar and topped with an over easy egg.
I originally started making these years ago by trying out a similar recipe by Ree Drummond, a Food Network chef. Her recipe is even more simple than mine, but the tradeoff is that the flavours are not as bold.
Here’s what you will need:
- cooking spray
- salt and pepper
- 3 cups hash browns, thawed
- 2 ham slices, cut into cubes (ask deli at grocery store to cut 1/4 inch thick)
- 3 tbsp shredded aged white cheddar
- 6 eggs
*this recipe yields 6 servings
1. Preheat oven to 400 degrees F and spray a muffin tin with cooking spray. Place hash browns on a plate and season with salt and pepper, tossing them to evenly coat.
2. Scoop about 2 tbsp of the hash browns into each muffin tin, pressing down and making sure the bottom and sides are evenly lined. Make sure the hash browns are all the way up the sides of the muffin tray because the nests shrink in the oven. Then, bake for 15-20 minutes
3. Switch oven to 350 degrees F. Add some ham and cheese and then top with a cracked egg. Bake in oven for about 15 minutes until the eggs whites are firm but yolk is still soft.
4. Once they cool a bit, scoop the nests out with a knife and you’re ready to eat perfect mini breakfast muffins.
You can put your own spin on this recipe by adding whatever else you think would be tasty: onions, bacon, sausage chunks, hot sauce, maybe some garlic. Get creative and have fun!
Maybe I can make a recipe that is a cool spin off one of your favourite breakfasts. Let me know in the comments!