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5
from
7
votes
Hash Brown Egg Nest Recipe
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Servings:
12
Author:
sweetlysplendid.com
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!
Video
Notes
WW Freestyle Points: 1 point per basket, 3 points per 2 baskets, 4 points per 3 baskets
Nutrition
Serving:
1
egg basket
|
Calories:
89
kcal
|
Carbohydrates:
4
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Trans Fat:
0
g
|
Cholesterol:
186
mg
|
Sodium:
87
mg
|
Fiber:
1
g
|
Sugar:
0
g