Hash Brown nests are a fun and easy way to batch cook breakfast. Customize them any way you want with eggs, spinach, ham, tomatoes, bacon, your favorite melting cheese, the options are endless. I typically bake a batch on Sundays to enjoy throughout the week. Check out the video below to see how easy they are to whip up:

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Hash Brown Nests

20 oz bag refrigerated shredded hash browns

4 Tbsp vegetable or olive oil

1 tsp kosher salt

½ cup grated sharp cheddar cheese

pinch ground black pepper


1. Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.

3. Preheat the oven to 400 F.

2. Mix all of the ingredients together in a large mixing bowl until combined.

3. Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash

browns down into the tin and up the sides. Let it come up over the top a little bit, as

they will shrink down once baked.

4. Bake in preheated oven for 25-30 minutes until golden brown on the bottom.



6 large eggs

3 Tbsp heavy cream or half and half

pinch of kosher salt and ground pepper

½ cup cooked and crumbled bacon

1 cup shredded Swiss cheese (or melting cheese of your choice)

1 packed cup of chopped fresh spinach leaves


1. Scramble the eggs together with the cream and salt and pepper in a large

measuring cup with a spout.

2. Divide the egg mixture evenly among the muffin tins, filling each about ¾ of the

way full.

3. Sprinkle on a handful of bacon, then spinach, then top with the cheese.

4. Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no

longer runny in the middle.