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Egg Topped Hash Brown Nests

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Egg Topped Hash Brown Nests
  • Prep 20 min
  • Total 60 min
  • Servings 6
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Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!
Updated Jan 13, 2013

Ingredients

  • 1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
  • Hot water, salt and margarine called for on potato box
  • 1/4 cup Bac~Os® bacon flavor bits or chips, if desired
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this a complete breakfast by adding some fresh fruit on the side for a burst of sweetness and color.

Nutrition

280 Calories, 16g Total Fat, 14g Protein, 20g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
20%
Trans Fat
1/2g
Cholesterol
425mg
141%
Sodium
770mg
32%
Potassium
130mg
4%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
1g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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