Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

I guess we're on a breakfast roll, since we have this gem from !

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Recipe: https://tasteofthesouthmagazine.com.....own-egg-nests/
I added spinach to the bottom of all the nests

Thoughts: Hm, tasty but they were missing something. I had to eat mine with ketchup and mayo. Probably needed more salt in all honesty. Also not something you want if you're in a hurry that's for sure. Still they look really photogenic!

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Recipe is as follows:

Hash Brown Egg Nests
Makes 6 servings

Ingredients

3 cups frozen shredded hash browns, thawed
½ cup grated Parmesan cheese
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
6 large eggs

Garnish: chopped fresh thyme

Instructions

Preheat oven to 350°. Spray a 6-cup jumbo muffin pan with nonstick cooking spray. Set aside.
In a medium bowl, stir together hash browns, cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Using a ½-cup measure, divide hash brown mixture evenly among prepared muffin cups. Using your fingers, press mixture evenly in bottoms and up sides.
Bake until golden brown, approximately 1 hour. Remove from oven and let cool 10 minutes.
Crack one egg into each hash brown nest in pan. Sprinkle evenly with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Bake until eggs reach desired degree of doneness, approximately 12 minutes for over-medium yolks. Garnish with thyme, if desired.