Hashbrown Egg Nests

• Gluten free

• Refrigerated

  • 12 Eggs

• Canned Goods

  • 2 cups Hash, frozen browns

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Cheese

Found on thetiptoefairy.com

Ingredients

• 2 cups of frozen shredded hash browns, defrosted
• 1 cup shredded cheese
• 12 eggs
• salt and pepper to taste

Directions

• Preheat oven to 425 derees.
• Let the hash browns sit out for about an hour or so to defrost.
• When they are defrosted, mix wtih 1 cup of shredded cheese.
• Spray a muffin tin thoroughly.
• Add about a heaping tablespoon of hash browns to each muffin tin and spread it around the edges like a nest.
• Bake for 15 minutes or until hash browns are brown and crispy.
• Remove from oven.
• Turn heat down to 350 degrees.
• Add 1 egg to each hash brown nest.
• Top each egg with salt and pepper.
• Bake for 10-15 minutes, depending on how runny you want the yolk.
• Remove from oven as soon as egg white is cooked, if you want runny yolks.
• Bake for 15 minutes if you want hard yolks.
• Remove from oven and run a knife around each nest to remove it.
• Serve immediately.