Hash Brown Egg Nests with Avocado

• Gluten free

• Meat

  • 2 slices Bacon, cooked

• Produce

  • 2 Avocados
  • 1/2 tbsp Parsley

• Refrigerated

  • 8 Eggs, medium

• Canned Goods

  • 15 oz Hash, frozen browns

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/16 cup Cheddar

Found on thecookingjar.com

Description

Ingredients

• 15 oz. frozen shredded hash browns, thawed
• 1 cup Cheddar cheese, shredded
• 1 tablespoon olive oil
• 8 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon Cheddar cheese, shredded
• ½ tablespoon parsley, chopped
• 2 avocados, sliced and chilled

Directions

• Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
• Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
• Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
• Crack a medium egg into each nest and season with salt and pepper to taste
• Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
• Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
• Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
• Dish and serve with chilled avocado slices