Eggs in the Nest

eggsinhashbrownsHashbrown casserole is a favorite around here. I have a secret love of baked eggs as well. I also like single serve types of dishes. Meatloaf in a muffin pan? Fab. Any other be squished into muffin pans? Fab. (though not a big fan of cupcakes or commercial muffins–though I like my own very plain, low sugar, old fashioned muffins quite a bit)

So, instead of making a hashbrown casserole that I tired of long ago or taking my chances with stove top hashbrowns and fried eggs, I decided to go muffin pan style. I liked the change of pace. No frying pans were injured in the prep of this dinner. All around a win. Ok, so I should have sprayed the nonstick spray a bit better.

I used the Hungry Jack Dried hashbrowns that you add water to instead of frozen or shredding fresh or those shredded ones from the dairy section. They turned out perfect, though I was worried they were a bit wet to start. Any of them will work though.

Eggs in the Nest


  • 1 box Hungry Jack Hash Browns (add water according to directions and let sit) (or 1 lb shredded potatoes (frozen/fresh/dairy section)
  • 1/2 cup sour cream
  • 1 cup shredded cheese
  • Salt and Pepper to taste
  • 12 eggs


  1. Preheat oven to 350 degrees. Spray/grease 12 regular sized muffin cups
  2. Mix potatoes, sour cream, shredded cheese, salt, and pepper.
  3. Divide into muffin cups, pressing against sides of cup and making a well in the center of each
  4. Bake for 20 minutes or until edges of potatoes begin to crisp
  5. Crack one egg into each "nest"
  6. Bake 20 minutes or until egg is done to your preference. Serve


  1. Yum. Which reminds me — there are still some in the fridge. I think I’ll have one for breakfast.

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