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Ingredients
- 1 bag shredded potatoes
- 1/4 cup fresh grated parmesan cheese
- 12 medium eggs
- 6 slices thick-cut bacon
- 1/4 cup red bell pepper, diced
- Salt & pepper, to taste
- chopped parsley, for garnish
- cooking spray
Instructions
- Cook bacon, and drain on paper towels. Break bacon into small pieces and set aside.
- Combine shredded potatoes and Parmesan. Season with salt & pepper
- Spray muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top
- Bake potato mixture in 425-degree oven for 15 minutes, or until edges are golden brown. Remove from oven and let cool for 5 minutes
- Crack eggs into each nest, being careful to not break the yolk. Season with salt & pepper, to taste. Top with bacon, red bell pepper, and parsley
- Return muffin pan to oven, and bake in 350-degree oven for about 10 minutes, until eggs are set. You may need to adjust baking time, for more soft or firm egg yolks
- When cool enough to handle, carefully remove egg nests. Use a flexible spatula to help, so they come out in one piece
- Serve and enjoy!
https://karylskulinarykrusade.com/recipe-hash-brown-egg-nests/
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