Golden hash brown cups baked until perfectly crisp and filled with rich cheddar and sunny eggs, these Crispy Hash Brown Egg Nests are a delightful breakfast or brunch dish that delivers both comfort and visual appeal. Whether you’re hosting a weekend gathering or looking for a fun way to start the day, these nests are as delicious as they are charming.

Why You’ll Love This Recipe

These hash brown egg nests are a wholesome, satisfying breakfast option that’s easy to prepare and packed with flavor. The crispy potato shells contrast beautifully with the soft, runny (or set) yolks, and the melted cheese adds a rich, savory element. Ideal for meal prep, brunch parties, or even handheld breakfasts on the go, this recipe is both versatile and kid-friendly.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 cups shredded potatoes (fresh or thawed frozen hash browns)
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
6 large eggs
2 tablespoons chopped chives or parsley

directions

Preheat the oven to 400°F (200°C). Generously grease a 6-cup muffin tin with nonstick spray or butter.
In a medium bowl, combine the shredded potatoes with melted butter, garlic powder, salt, pepper, and shredded cheddar cheese.
Evenly divide the potato mixture among the muffin cups. Use your fingers or a spoon to press it firmly into the bottom and up the sides, forming nest-like shapes.
Bake for 20–25 minutes, or until the hash browns are golden and crisp on the edges.
Remove the muffin tin from the oven. Carefully crack one egg into each potato nest.
Return the tin to the oven and bake for an additional 10–12 minutes, depending on how runny or set you prefer the yolks.
Once the eggs are cooked to your liking, remove from the oven and allow to cool slightly.
Use a knife to gently loosen the edges and lift each nest out of the muffin tin.
Garnish with chopped chives or parsley and serve warm.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Add Veggies: Mix in finely chopped bell peppers, spinach, or mushrooms to the hash browns for extra flavor and nutrition.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce before baking the eggs.
Different Cheese: Try mozzarella, pepper jack, or feta for a different flavor profile.
Mini Version: Use a mini muffin tin and quail eggs for bite-sized party appetizers.
Protein Boost: Add crumbled cooked sausage or bacon to the hash brown mixture.

storage/reheating

Refrigeration: Store cooled nests in an airtight container in the refrigerator for up to 3 days.
Freezing: These nests can be frozen for up to 1 month. Wrap individually and store in a freezer-safe container.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in the microwave for about 1 minute until heated through. For best texture, avoid microwaving from frozen—thaw overnight first.

FAQs

Can I use frozen hash browns?

Yes, thawed frozen hash browns work well. Make sure to squeeze out excess moisture for crispier nests.

Can I make these ahead of time?

Absolutely. Bake the hash brown nests in advance, then add the eggs and re-bake when ready to serve.

How do I keep the hash browns from getting soggy?

Be sure to press them firmly into the tin and bake until well-browned before adding the eggs.

What type of potatoes work best?

Starchy potatoes like Russets are ideal for a crispy texture.

Can I make this dairy-free?

Yes, omit the cheese or use a dairy-free alternative and substitute the butter with olive oil or plant-based margarine.

What herbs can I use for garnish?

Chives and parsley are classic, but dill, thyme, or basil can add unique flavor.

Are these gluten-free?

Yes, all the ingredients are naturally gluten-free. Just ensure no cross-contamination with packaged items.

How do I know when the eggs are done?

Bake until the whites are fully set. For runny yolks, remove at 10 minutes; for firmer yolks, go closer to 12 minutes.

Can I use muffin liners?

It’s not recommended, as the hash browns need direct contact with the tin to crisp up.

Can I serve these cold?

They are best warm, but can be served at room temperature for a brunch buffet.

Conclusion

Crispy Hash Brown Egg Nests are the perfect combination of texture and flavor in a convenient, portable form. With endless customization options and a foolproof preparation method, they’re a reliable go-to for breakfast lovers. Serve them fresh from the oven for a golden, gooey treat that pleases every palate.

Crispy Hash Brown Egg Nests

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Author: Emma Delaney
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Golden hash brown cups baked to crispy perfection and filled with gooey cheese and sunny eggs—an irresistible breakfast or brunch treat.

Ingredients

Units Scale

3 cups shredded potatoes (fresh or thawed frozen hash browns)
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
6 large eggs
2 tablespoons chopped chives or parsley

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Instructions

Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin well with nonstick spray or butter.
In a bowl, mix shredded potatoes, melted butter, garlic powder, salt, pepper, and cheddar cheese.
Divide the mixture evenly into the muffin cups. Use your fingers to press it firmly into the sides and bottom, forming nest shapes.
Bake for 20–25 minutes, or until edges are deeply golden and crisp.
Carefully crack one egg into each hash brown nest. Return to oven and bake for 10–12 minutes, or until eggs are set to your desired doneness.
Remove from oven, cool slightly, then use a knife to loosen edges and lift out gently.
Sprinkle with fresh chives or parsley and serve warm.

Notes

Drain excess moisture from shredded potatoes for extra crispiness.
Use a silicone muffin pan for easier release.
Try adding diced cooked bacon or vegetables to the potato mixture for variation.

Nutrition

Serving Size: 1 nest
Calories: 210
Sugar: 1g
Sodium: 280mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 9g
Cholesterol: 185mg