Today I’m serving up egg and hash brown nests. Everyone loves these savory breakfast bites! They are perfect for Easter brunch! I topped mine with a little cheese, but I have also topped these with bacon bits too and it was absolutely delicious!
I’ve partnered with McCormick for this recipe, and I have to say their spices are my favorite. I’ve been using them for years, so I was thrilled to get an e-mail from them about this partnership. Spices can definitely make a break a dish!
Pre-heat oven to 400°. Spray muffin pan with non-stick spray and set aside.
Shred potatoes with a cheese grater. Then fill each cup about 2/3 the way full with the potatoes and press the sides in, so the bottom and sides are covered. Add a little bit of salt and pepper to each cup. Bake for 2-3 minutes.
In a bowl whisk together eggs, salt, pepper, cumin and nutmeg. Stir in cheese, onion and bell peppers.
Fill the center of the potato cups with the egg mixture. If you'd like more cheese, you may add more here. You could even add bacon bits!
Bake for 20 minutes or until cooked all the way through.
Tip: You may use pre-grated potatoes or hashbrowns if you'd like. If they are frozen, make sure to thaw them before placing them in the cups.
You can also use silicone muffin pans to make them pop out easier.
Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.