This recipe is one of my favorites to make for breakfasts because it isn’t difficult, it can be customized to what sounds good/what I have on hand, they are great for eating on the go, and they are delicious. They also make for a great brunch item and are beautiful on display. Not that how they display matters, but it is plus!
I usually add finely chopped fresh herbs to the egg mixture for the wonderful flavor. My family’s favorite is when I use pepper-jack cheese and add tomato. I have to make sure I remove all the tomato seeds and pat the tomato pieces with a paper towel to remove as much moisture as possible. If I don’t, the egg mixture is watery and doesn’t bake up fluffy.
These are great to have in the freezer, so you have a quick breakfast option. My family is notorious for running late and these keep us from skipping breakfast.
Enjoy!
INGREDIENTS
1 20 oz. package pre-shredded hash brown-style potatoes
2 large eggs – lightly beaten
4 tablespoons flour
1 small-medium sweet onion – coarsely grated
2 thick slices deli ham – chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
8-10 eggs – scrambled
Chives for garnish
DIRECTIONS
Preheat the oven to 400° F.
Generously butter, or spray with non-stick cooking spray, a 12-cup muffin tin. You need the tins to be well coated, so the muffins don’t stick.
Make the Nests
In a large mixing bowl, combine the hash browns, beaten eggs, flour, onion, ham, both cheeses, and salt and pepper together.
Stir gently until well combined.
Spoon the hash brown mixture into each prepared muffin cup until about 1/3 full.
Gently press the potato mixture down in the middle and up the sides of each cup.
Bake until golden brown, about 25-30 minutes.
Remove from oven and drop the oven temperature to 350° F.
If the nests have puffed up in the center, press the area down with the back of a teaspoon.
Make the Egg Filling
In a large bowl, whisk together the eggs until well mixed.
Pour, or use a spoon, the egg mixture into each nest.
Top with chives.
Bake at 350° F for about 12-15 minutes or until the egg is fully set.
Remove from oven and allow to cool in the muffin tins for 5 minutes.
Carefully remove from the tins and add a bit of freshly cracked pepper on top if desired.
NOTES
VARIATIONS:
Gluten Free: Use 1:1 gluten free flour in place of regular flour.
Vegetarian: Substitute vegetarian sausage (crumbled) for the ham.
Cheese: Use your favorite cheese – sharp cheddar and pepper-jack are fantastic.
Vegetables: Add in a small amount of finely chopped spinach, bell peppers, or de-seeded tomatoes to the egg mixture.
Eggs: Substitute half of the eggs with egg whites (measure the egg whites to be the equivalent of the whole eggs).
STORING: Transfer to an airtight container and store in the refrigerator for up to 4 days.
FREEZE: Once the baked breakfast muffins are completely cooled, wrap each in plastic wrap. Then place all together in a freezer bag or airtight container. Freeze up to 2 months.
REHEAT: From the refrigerator, microwave until warmed through. From the freezer, remove the plastic wrap, then wrap individually in a damp paper towel and reheat in the microwave until warmed through.