Tuesday, November 3, 2015

Hashbrown Nests

Recently one of my followers on Facebook requested that I make some Hashbrown Nests.  It's almost like mini quiches but with a hashbrown crust.  I went simple on the filling, but you could absolutely customize these and add things like onions, spinach, peppers, you name it.  They are easy and darn tasty!

One 26-ounce bag frozen hashbrowns, completely thawed
1/4 C vegetable oil
1/2 C shredded cheese, your choice
Salt & pepper

6 eggs
3 T heavy cream
Salt & pepper
1/2 lb bacon, cooked and crumbled (if desired)
1/4 C chopped ham (if desired)

Spinach leaves
Chopped green onions
Chopped peppers
Chopped tomatoes

Preheat the oven to 400 degrees.  Squeeze as much water out of the hashbrowns as you can in a towel.  By hand, mix the hashbrowns with the oil, 1/2 C cheese, and salt and pepper.  Spray a 12-cup muffin tin generously with nonstick spray.  Press the hashbrown filling into each tin firmly, being sure to come up over the top a bit since they will shrink. Bake the crusts for 30 minutes.

Meanwhile, prepare whatever filling ingredients you like. Whisk the eggs together with the cream and salt and pepper. Stir in the cheese, bacon, and ham (or other ingredients). Pour the filling into the cooked crusts.  Bake the nests for 20-25 minutes or until the eggs are completely set in the middle.

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