Hash Brown Egg Nests

    Serves 6
    5 mins prep
    40 mins cook
    45 mins total

    An easy, healthy, delicious and fun way to eat hash browns and eggs for breakfast! These gluten-free “nests” are perfect for an Easter brunch or any occasion!

    2 servings

    1. Preheat oven to 425°F.

    2. Grease a muffin tin, set aside.

    3. In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.

    4. Press your hash brown mixture evenly into your muffin tin, forming a ‘nest’ in each cup. Bake for 20 minutes, or until beginning to brown. Remove from oven, set aside & set oven temperature to 350°F.

    5. In a mixing bowl, combine eggs, milk, baking powder and your 1 tbs of parmesan cheese. Beat together well. Pour your egg mixture into each of your pre-baked hash brown nests. Sprinkle with dried cilantro. Bake for 20-25 minutes or until eggs are firm, puffed and beginning to turn golden.

    6. Let cool for a few minutes before gently lifting out of your muffin tin to serve.

    7. Enjoy!

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