Potato Nests with Eggs, Ham, and Cheese are a delicious and creative breakfast or brunch idea. These crispy hash brown cups are filled with melted cheese, savory ham, and perfectly baked eggs. Easy to prepare, kid-friendly, and ideal for meal prep or entertaining, these breakfast bites are a hit every time!
Ingredients You’ll Need
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6 to 8 large eggs
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100 g (3.5 oz) shredded cheddar cheese
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100 g (3.5 oz) cooked ham, diced
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3 to 4 medium potatoes, peeled and grated (not shown in image but essential for the nests)
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Salt and pepper, to taste
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Chopped fresh chives (optional, for garnish)
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Cooking spray or melted butter, for greasing the muffin tin
Instructions
1. Preheat the Oven:
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Set your oven to 375°F (190°C).
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Lightly grease a 12-cup muffin tin with cooking spray or butter.
2. Make the Potato Nests:
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Squeeze excess moisture from the grated potatoes using a clean kitchen towel.
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Season with salt and pepper.
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Press the grated potatoes into each muffin cup to form a nest shape, pressing up the sides.
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Bake for 15–20 minutes or until lightly golden.
3. Add Fillings:
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Sprinkle a bit of shredded cheddar cheese and diced ham into each baked potato nest.
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Carefully crack one egg into each cup on top of the filling.
4. Bake Again:
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Return to the oven and bake for 12–15 minutes, or until the egg whites are set but yolks are still soft (adjust time for firmer yolks).
5. Serve:
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Let cool slightly before removing from the tin.
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Garnish with fresh chives and serve warm.
Tips
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Use pre-shredded hash browns to save time.
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Add veggies like spinach or bell peppers for extra nutrition.
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Store leftovers in the fridge and reheat in the oven or air fryer.
For more details, visit the full recipe