Hash Brown Egg Nests (Gluten-Free)

Name: Hash Brown Egg Nests (Gluten-Free)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 4 cups fresh or frozen hash browns thawed; 1/2 cup shredded parmesan cheese +1 tbs for egg mix; 1 tsp salt; 1/2 tsp freshly ground pepper; 1 tsp ground cumin; 1 tsp grapeseed or olive oil; 1 garlic clove minced; 4 eggs; 1 tbs milk I used almond milk of choice (I use almond); 1/4 tsp baking powder; 1 tbs shredded parmesan cheese for topping; 1 tsp dried cilantro for topping

by Kristen Wood

6 servings

45 min

An easy, healthy, delicious and fun way to eat hash browns and eggs for breakfast! These gluten-free Hash Brown Egg Nests are perfect for an Easter brunch or any occasion!

My 15 month old absolutely LOVES these, as do I.

Combining an egg & hash brown breakfast into one yummy compact form turns out beautifully! They certainly find themselves on regular breakfast rotation in our household.

Whether you are looking for something new for yourself, or a fun breakfast project for the little ones, you will find that these are not only fun & easy to make...but oh so tasty & filling (and sure doesn't make a shabby Easter dish either)!

You might also like: Savory Oatmeal with Eggs and Zucchini.

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Hash Brown Egg Nests (Gluten-Free)

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Recipe details

Yield 6 servings
Time spent: Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

4 cups fresh or frozen hash browns thawed
1/2 cup shredded parmesan cheese +1 tbs for egg mix
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp ground cumin
1 tsp grapeseed or olive oil
1 garlic clove minced
4 eggs
1 tbs milk I used almond milk of choice (I use almond)
1/4 tsp baking powder
1 tbs shredded parmesan cheese for topping
1 tsp dried cilantro for topping

Instructions

Preheat oven to 425°F.
Grease a muffin tin, set aside.
In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.
Press your hash brown mixture evenly into your muffin tin, forming a ‘nest’ in each cup. Bake for 20 minutes, or until beginning to brown. Remove from oven, set aside & set oven temperature to 350°F.
In a mixing bowl, combine eggs, milk, baking powder and your 1 tbs of parmesan cheese. Beat together well. Pour your egg mixture into each of your pre-baked hash brown nests. Sprinkle with dried cilantro. Bake for 20-25 minutes or until eggs are firm, puffed and beginning to turn golden.
Let cool for a few minutes before gently lifting out of your muffin tin to serve.
Enjoy!

Tips

This recipe can be found in my cookbook, The Vegetarian Family Cookbook, alongside other great breakfast and brunch ideas!
NOTE: This makes 12 standard muffin-sized nests or 6 large nests dependent upon the type of muffin tin you use. Dietary information is for 2 standard muffin-sized nests.

Comments

Joanne Fiore on Apr 19, 2022

Can they be frozen?

Like Reply
- See 1 previous
- Julie Rhodes on Apr 24, 2022
  
  Says to thaw if frozen
  
  Like
- Jackie on Apr 25, 2022
  
  Reply to Julie Rhodes...
  This is if your hash browns came frozen in a bag. But as for freezing the nests without the eggs, you probably can freeze them.
  
  Like
Katii Blood on Apr 24, 2022

Another variation is using green onion instead of cumin and basil instead of cilantro.

1 Reply