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Hash Brown Egg Nests are a delicious breakfast or brunch idea that's great on-the-go or when you're entertaining
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4.6 from 5 votes

Hash Brown Happy Egg Nests (with Video)

Hash Brown Egg Nests are a delicious breakfast or brunch idea you can make ahead. They’re soft on the inside, and crispy golden on the outside. They’re great for a quick weekday breakfast, and also a go-to recipe to feed a holiday crowd. Plus video tutorial! #HappyHenHappyEgg #FreestFreeRange #AD
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: egg nests, hash brown
Servings: 12 servings
Calories: 156kcal
Author: TipBuzz


  • 12 large Happy Eggs
  • 20 oz shredded hash browns thawed or grated potato (see note)
  • 1 ½ cups shredded cheddar cheese divided
  • 1 tablespoon olive oil
  • 3 slices bacon cooked and crumbled
  • salt & pepper to taste
  • green onion minced, for garnish


  • Preheat oven to 425°F. Grease a 12-cup muffin tin.
  • In a medium bowl, mix hash browns, 1 ¼ cup cheddar cheese and olive oil.
  • Divide hash brown mixture into muffin tin, using fingertips to press into the shape of each cup.
  • Bake until the edges have browned, about 12-15 minutes.
  • Crack one egg into each muffin cup. Season with salt and pepper.
  • Sprinkle remaining ¼ cup cheddar cheese and crumbled bacon on top.
  • Lower heat to 350°F and bake 15 minutes more until the egg whites have set.
  • Remove from oven and allow to cool for several minutes.
  • Lift out of the pan by sliding a knife or offset spatula around the edges.
  • Garnish with optional green onion. Serve and enjoy!



  • To parboil a potato, boil a medium baking potato for 15 minutes. Alternatively, you can wet it, prick several times with a fork, wrap in a paper towel and microwave for 5 minutes.
  • If the hash browns are limp or soft, dry between sheets of paper towel to remove excess moisture before using to prevent getting a soggy crust.
  • The eggs will keep cooking for one more minute out of the oven, so remove them when they still have a slight jiggle unless you prefer a solid yolk.
  • To avoid flavors being too salty, use grated potato instead of hash browns and use reduced sodium bacon.


Calories: 156kcal | Carbohydrates: 6g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 198mg | Potassium: 284mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 5.4mg | Calcium: 101mg | Iron: 2.5mg