Bacon, hash browns and eggs
No time to whip up a delicious breakfast, but you want something hearty and delicious? Try this bacon, hashbrowns and eggs recipe. This quick and easy dish is oven baked – in a muffin pan!
SHOPPING LIST
12 ounce pack of thin sliced bacon
1 dozen eggs
1 pack of shredded hash browns
1 stick of butter
Pre-heat your oven to 365 degrees F when you start assembly.
STEP ONE - BUTTER THE PAN
Cut small slices of butter and put one slice in each muffin compartment
STEP TWO - MAKE BACON CIRCLES
Wrap one slice of bacon along the side of each compartment, making a bacon circle.
STEP THREE - ADD POTATOES
Fill each compartment with the shredded hash browns. Each compartment should get about two tablespoons of potatoes. You need to leave room for the egg on top.
STEP FOUR - ADD THE EGGS
Add one egg into each compartment. I did sunny side up – just added the yolk and the egg white. If you wanted scrambled eggs you could beat the eggs first, then add the scrambled egg mixture. Baked scrambled eggs are delicious too!
STEP FIVE - BAKE
Bake 35 minutes at 365 degrees F.
Once the birds nest have cooked, score the edges of each one to plate.
I like to add salt and pepper and garnish with my favorite salsa
TIP - USE THIN SLICED BACON
For thick sliced bacon cook the bacon circle first, 365 degrees for 15 minutes. Then add the hash browns and eggs to cook an additional 35 minutes. IF your bacon is undercooked after baking with the eggs, you can pay fry the nest on its side, just to get the bacon done.