On-The-Go Egg Nest Cups
Ingredients
- 3 tbsp Olive or Avocado Oil For sauteeing
- 10 oz Hash brown potatoes Approximately ½ a package of store-bought refrigerated or frozen. You can also use homemade if you have them prepped!
- 8 Eggs
- 1 package Bacon or sausage Chopped small & cooked
- 1 cup Sauteed cooked veggies Optional**
- 1 cup Shredded cheese I love adding Manchego (sheep's cheese), Pecorino Romano (sheep's cheese), Goat's cheddar, or VioLife Just Like Parmesan.
Seasonings:
- 2 tsp Cracked black pepper
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- ½ tsp Chili powder
Instructions
- Heat oven to 425*F and grease 12-24 muffin cups.
- Saute hash browns in about 3 tbls. oil in a pan on the stove for 2-3 minutes (to remove the chill if frozen) and season with the ingredients mentioned in the seasoning section at this time.
- Divide the potatoes between the muffin cups, and use your fingers to shape the potato mixture into nests/domes with a crater in the middle. Bake for 10 - 15 minutes until potatoes are browned around the edges.
- Remove from the oven and reduce the oven temp to 350*F.
- Cook your meat and crumble or break up and to add to the potato cups.
- Sprinkle your cheese over the meat/potato mixture.
- Whisk together eggs, salt, and pepper, and divide equally among your potato/meat/cheese cups, just until everything is covered with eggs.
- Bake in the oven at 350*F until eggs are set and a knife in the center of the eggs comes out clean, about 13-16 minutes.
- Let cool in the pans and remove by sliding a knife between the potato crust and muffin cups. These last in the fridge for about a week or in the freezer for up to two months in an airtight ziploc bag or tupperware container.
Notes
- *We made our hash browns with potatoes from our garden, which we froze and used as the base of these on-the-go egg nest cups. Frozen or other store-bought hash brown potatoes work just as well for this recipe!
- **If you’d like to add veggies to this, it makes it delicious! The veggies could be left over from another recipe or cooked the same day. Simply chop into bite-sized pieces and saute in some olive or avocado oil in a pan until soft, about 3-10 minutes.
- I usually eat 2 cups for breakfast, they’re great if you zap them for 60 seconds in the microwave!
- If you don’t have muffin cups, you can make this in a more quiche-like fashion using a 9″ glass Pyrex dish. Follow the same steps, but add everything into one pan instead of individual versions. If you’d like to double the recipe, use 6 scrambled eggs per Pyrex dish and one entire bag (~20-30 oz.) of shredded potatoes, divided evenly between the dishes.