Egg Nests

Name: Egg Nests
Ingredients: 1-1/2 Large Russet Potatoes, Peeled And Shredded; 1/2 cups Shredded Cheese Of Your Choice, Divided Use; 1 Tablespoon Olive Oil; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 6 pinches Salt, 1 Pinch Per Egg; 6 pinches Ground Black Pepper, 1 Pinch Per Egg; 6 Eggs

8 ingredients

8 steps

Ingredients

1-1/2 Large Russet Potatoes, Peeled And Shredded
1/2 cups Shredded Cheese Of Your Choice, Divided Use
1 Tablespoon Olive Oil
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
6 pinches Salt, 1 Pinch Per Egg
6 pinches Ground Black Pepper, 1 Pinch Per Egg
6 Eggs

Directions

1

1. Preheat the oven to 450 F, and spray the bottom of a muffin pan (only 6 tins for the above recipe) with cooking spray.
2

2. Place the shredded potatoes in a large mixing bowl. Add 1/4 cup of shredded cheese, olive oil, garlic powder, onion powder, salt and pepper, and toss together.
3

3. Take a small handful of the potato mixture and press into one muffin tin, making sure to leave a well in the center. Repeat the process for the other 5 muffin tins.
4

4. Bake for about 15 minutes at 450 F or until the tops of the hash browns being to crisp and brown like the photo below.
5

5. Remove the potatoes from the oven and turn the oven temperature down to 350 F.
6

6. While the heat is lowering, fill each of the hash brown nests with one egg.
7

7. Top each egg with the remaining shredded cheese (a small pinch for each egg).
8

8. Add a sprinkle of salt and pepper over top of the cheese and bake the nests in the oven at 350 F for 13 minutes. Serve, and enjoy!