Prepare time: 20 min
Cook: 30 min
Ready in: 50 min
 I’m up at Brooklyn, now I’m down in Tribeca

Ingredients

Directions

1
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.

2Mix 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
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
Reduce oven temperature to 350 degrees F (175 degrees C).

5Whisk 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
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.

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