Egg Topped Hash Brown Nests

Egg Topped Hash Brown Nests

Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!

Prep Time



Total Time






box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes
Hot water, salt and margarine called for on potato box
cup Bac~Os® bacon flavor bits or chips, if desired
teaspoon salt
teaspoon pepper
  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
  3. Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.
Makes 6 servings (2 egg nests each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make this a complete breakfast by adding some fresh fruit on the side for a burst of sweetness and color.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 4g,
    • Trans Fat 1/2g),
  • Cholesterol 425mg;
  • Sodium 770mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 14g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.