Hash Brown Egg Nests Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
• Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
• Bake for 25 minutes.
• While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
• Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
• Add sausage mixture and pour into hash brown cups.
• Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
• Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

Steps:

• In a large bowl, mix hash browns, salt, pepper, olive oil and 1 cup of the cheese.
• Spray a non-stick muffin pan liberally with cooking spray.
• Divide hash brown mixture among 8 of the muffin cavities.
• Use your fingers to pack them tightly, and shape into a bowl, or nest.
• Bake at 425 degrees for 15 minutes, or until the edges have browned and the cheese is melted.
• Crack a medium egg into each nest. Season with salt and pepper.
• Top with crumbled bacon and additional shredded cheese.
• Bake at 350 degrees for about 15 minutes, or until the egg whites are set.
• Let cool about 10 minutes. Gently slide a knife around the edges of the nest, and use a fork or spoon to lift out of the pan.
• Garnish with the chopped parsley.

Steps:

• Preheat Oven to 400°F In a large mixing bowl, mix Potatoes, Parmesan, Onion and Garlic Powders, Cayenne (optional), Salt, Pepper and Olive Oil. Gently fold/mix together. Spray a large Casserole dish with cooking spray and put the Potato mixture into it. Do not smash down, leave it 'fluffy'. Bake at 400 for 90 minutes, or until golden brown. NOTE: at about 60 minutes I sometimes gently mix the potatoes to spread the brown bits into the middle as well; we like crunchy parts. Using a spoon or a glass, smash 8 'craters' into the casserole. Make it deep enough to hold an egg. Line each hole with slices of Ham and Cheddar. Then crack an egg into each one. Return to the oven for 15 minutes; the egg whites should be set, but the yolks still runny. Garnish with more parmesan or chives or whatever. Enjoy!