Title Value
Frozen shredded hash brown potatoes, thawed
1 (30 ounce) package
2. Salt 2 ½ teaspoons
Ground black pepper
1 teaspoon
4. Olive oil 2 ½ tablespoons
Shredded Cheddar cheese
⅔ cup
7. Water 2 tablespoons
Cooked bacon, crumbled - divided
8 slices
Shredded Cheddar cheese, divided
¼ cup


1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.

2 . Stage

Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.

3 . Stage

Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.

4 . Stage

Reduce oven temperature to 350 degrees F (175 degrees C).

5 . Stage

Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.

6 . Stage

Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.