I love breakfasts that I can meal prep a day before. Even though I try to eat healthy, sometimes I crave for fats and bacon. This recipe is for one of these days. The nests are a perfect alternative to classic eggs and potatoes.
The potatoes are packed into muffin pan to form nests. They are backed for an hour to b crispy on the outside and soft on the inside.
The fun part is the filling: my personal favorites are cheese, eggs and bacon but you can add anything you like. Your creativity can shine in this recipe. I recommend trying omelet and tomatoes. Sometimes I like to add vegetables and mushrooms.
Breakfast eggs in nests
This fun recipe is perfect for Easter or any special occasion. They require a bit of effort to cook but the result is creamy and crispy potato nests with delicious eggs in the middle. They are perfect for a fulfilling breakfast or lunch. Add as much bacon as you like, it will only make everything tastier.
- 6 russet potatoes
- 5 ml salt
- 5 ml pepper
- 24 whole eggs
- Cooking spray
Preheat the oven to 400F. Bake the potatoes. They should become tender but not mushy. It usually takes 45 minutes. Let them cool, then grate the potatoes. Add salt and pepper. Heat the oven to 425F. Spray the muffin pan with cooking spray. Scoop potato mixture into cups. Press the sides and bottom with your fingers to make the nest. Don't press to hard, the muffins should sit lightly in their nests.
Lightly spray with cooking spray. Bake for 20 minutes. If the muffins aren't browning, increase the temperature to 450F. Check on them regularly or they can burn. When the nests are brown, remove them from the oven.
Give the nests 15 minutes to cool. Crack an egg into every nest. Add salt and pepper, bake for 15 minutes. Whites can be differently and it's totally fine: nests will taste a bit different, that's the fun part. Remove from the pan and serve warm. Refrigerate leftovers for 5 days.