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!
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Preheat oven to 425°F.
Grease a muffin tin, set aside.
In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.
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.
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.
Let cool for a few minutes before gently lifting out of your muffin tin to serve.
Enjoy!
