• Skip to main content
  • Skip to primary sidebar
Raspberries and Kohlrabi logo
menu icon
go to homepage
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
×
Home » Recipes » Breakfast Recipes

Egg Nests with Hash Browns

Modified: Dec 23, 2023 · Published: Mar 9, 2020 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

These delicious Egg Nests with Hash Browns are a protein-packed ready-to-go breakfast staple.

They are quick and easy to make and can also be made in advance and reheated making them great for busy mornings.

Stack of three Egg Nests with Hash Browns on a white plate.

These breakfast muffins start with a hash brown "nest" that is pre-baked and then filled with leeks, ham, scrambled eggs, and grated cheddar cheese. They are basically a breakfast casserole baked as individual servings in a muffin tin.

The would look terrific on your Easter brunch table.

Looking for more breakfast ideas? Try these Brown Butter Pecan Scones, Coconut Mango Pancakes, Strawberry Oatmeal Pancakes, Cinnamon Spice Oatmeal, Potato Bread French Toast, or Crispy Waffles with Buttermilk.

Jump to:
  • Why You Will Love This Recipe
  • Recipe Ingredients
  • Substitutions and Variations
  • Step by Step Directions
  • Serving Suggestions
  • Storage, Reheating, and Freezing Instructions
  • Recipe FAQs
  • Expert Tips
  • More Easy Breakfast Recipes
  • 📖 Recipe
  • Save This Recipe to Your Email
  • 💬 Comments

Why You Will Love This Recipe

  • These really are the perfect breakfast. In a single bite, you have crispy potatoes, gooey cheese, creamy eggs, salty ham, and delicious leeks.
  • They also reheat really well. Make them during the weekend and enjoy them for breakfast all week long.
  • These Egg Nests with Hash Browns are so easy to customize. Add your favorite vegetables or swap out the ham for cooked bacon or sausage.
  • They are a great way to use up leftover Christmas or Easter ham.

The combination of leek and potatoes is one of my favorite pairings whether it is in this Leek and Potato Soup, this Ham and Leek Pie, this Roasted Cauliflower, Leek, and Potato Soup, or in these breakfast muffins.

Recipe Ingredients

You will need the following ingredients to make these easy Egg Nests with Hash Browns.

Egg Nests with Hash Browns ingredients on a dark background.

Shredded Cheese: Many kinds of cheese will work. Try cheddar, colby, mozzarella, or gouda. You want to focus on cheeses that will melt really well and help to hold the hash browns together.

Eggs: If using liquid egg substitute for whole eggs you will want to use two cups of liquid egg substitution.

Leeks: Leeks look like overgrown green onions. When purchasing leeks look for ones that are about an inch in diameter and have a long white to the pale green shaft.

Leeks have a mild, onion-like taste. Typically just the white and light green parts of a leek are eaten. The darker green parts have plenty of flavor and are great for making homemade chicken stock.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

Hash Browns: If you don't have hash browns, you can substitute smashed-up thawed tater tots. In fact, I often prefer tater tots because they add a little bit more flavor.

Leeks: If you don't have any leeks, you can substitute white or yellow sweet onion.

For these breakfast cups, I really like the combination of ham and leeks. But you can use the hash brown cups and scrambled eggs as a base to mix in your own favorite ingredients.

Easily customize these breakfast muffins with your favorite fillings. Here are a few suggestions:

  • Sausage and Bell Peppers topped with Salsa, Guacamole, and Sour Cream after baking
  • Sun-Dried Tomatoes, Spinach, and Artichokes topped with Feta Cheese after baking
  • Bacon, Mushrooms, and Spinach
  • Tomatoes and Basil topped with Parmesan Cheese

Step by Step Directions

Step 1: Preheat the oven to 400°F (200°C) and generously spray a muffin tin with cooking spray.

Tip: Don't skimp on the non-stick spray. Nothing is worse than leaving half of your crispy tater tots stuck in the muffin tin.

Step 2: In a bowl, combine the hash browns and cheese.

Step-by-step shots of baking hash browns in a muffin pan.

Step 3: Pat the hash brown mixture into the muffin tin covering the bottom and sides of each cup. (Images 1 & 2)

Step 4: Bake for 15 to 20 minutes until the hashbrowns are crispy and golden brown. (Image 3)

Remove the pan from the oven and reduce the temperature to 350°F (177°C).

Eggs whisked in a glass measuring cup.

Step 5: While the hashbrowns are baking, beat the eggs, milk, ground mustard, and pepper in a large measuring cup until combined. (Image 4)

Step-by-step shots of making egg muffins in a muffin pan.

Step 6: Once the hashbrowns have finished baking, divide the ham and leeks evenly between the cups. (Image 5)

Step 7: Fill each cup ¾ of the way full with the scrambled egg mixture. (Image 6)

Tip: The egg cups will puff up while they bake. Only fill the muffin tin ¾ of the way up to prevent overflow.

Step 8: Bake for 15 to 20 minutes until the eggs have set. (Image 7)

Tip: These breakfast cups are easier to remove from the pan when they are hot. If they start to stick run a plastic knife around the edges to help loosen them.

Serving Suggestions

Top these Egg Nests with Hash Browns with your favorite toppings. Some of mine are salsa, sour cream, guacamole, and hot sauce.

I also like to pair these with a smoothie. Some of my favorites include this Strawberry Banana Chocolate Chip Smoothie and this Copycat Panera Mango Smoothie.

Storage, Reheating, and Freezing Instructions

To Store: Store these egg cups in an airtight container in the refrigerator for up to five days.

In the Oven: Reheat the breakfast cups on a parchment-lined baking sheet at 350 degrees Fahrenheit for 15 minutes.

In the Microwave: Place on a microwave-safe plate and microwave for 30 seconds. Be careful to not microwave these too long because they will become tough and rubbery.

To Freeze: Once the breakfast cups have cooled completely wrap them individually with plastic wrap and place them in a zip-top bag. Label with the contents and date. Freeze for up to three months.

To reheat, unwrap from the plastic and wrap them in a damp paper towel. Heat in the microwave in 20-second increments until warmed through.

Stack of three egg breakfast muffins on a white plate.

Recipe FAQs

Can you add more vegetables to these Egg Nests with Hash Browns

Absolutely that is one of the best things about this recipe. It is so easy to customize. You can add all sorts of vegetables. Some of my favorites include bell peppers, mushrooms, onions, broccoli, asparagus, and tomatoes.

Can you make these egg muffins ahead of time?

Yes in fact they make a great make ahead breakfast. Make up a batch at the beginning of the week and enjoy quick and easy breakfasts all week long.

How do you know when these breakfast cups are done?

Jiggle the pan to see if the eggs have set. The eggs should be firm with very little jiggle. You can also insert a toothpick into the center. When it comes out clean without and raw egg on it the egg muffins are cooked through.

Expert Tips

  • Don't skimp on the non-stick spray. Nothing is worse than leaving half of your crispy tater tots stuck in the muffin tin.
  • The egg cups will puff up while they bake. Only fill the muffin pan ¾ of the way up to prevent overflow.
  • These breakfast cups are easier to remove from the pan when they are hot. If they start to stick run a plastic knife around the edges to help loosen them.
  • This flavor combination is just one iteration. Feel free to swap in your favorite fillings and make this dish your own.

More Easy Breakfast Recipes

  • Sliced banana bread on a wire cooling rack.
    Using Frozen Bananas for Banana Bread
  • Mango blueberry muffin on a white surface surrounded by blueberries.
    Delicious Mango Blueberry Muffins with Coconut Streusel
  • Oatmeal topped with berries in a bowl.
    Cinnamon Spice Oatmeal Recipe
  • Two apple pecan scones on a white plate.
    Apple Cinnamon Pecan Scones with Brown Sugar

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

Subscribe to get more recipes and tips by email.

📖 Recipe

stack of two egg muffins on a white plate

Egg Nests with Hash Browns

Author: Erica Schramek
These delicious Egg Nests with Hash Browns are a protein-packed ready-to-go breakfast staple.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 157 kcal
Save Recipe

Save This Recipe to Your Email

Enter your information and I'll send this recipe to your inbox.
Plus you’ll get more great recipes and cooking tips every week!

Equipment

  • mixing bowl
  • large measuring cup
  • muffin pan

Ingredients
 
 

  • 3 cups of hash browns thawed
  • 1 cup shredded cheese Cheddar, Gruyere, etc.
  • 8 large eggs
  • ½ cup milk
  • ½ teaspoon ground mustard
  • ¼ teaspoon black pepper
  • 1 cup ham diced
  • 2 leeks sliced

Instructions
 

  • Preheat oven to 400°F (200°C) and generously spray a muffin tin with cooking spray.
  • In a bowl, combine the 3 cups of hash browns and 1 cup shredded cheese.
  • Pat the hashbrown mixture into the muffin pan covering the bottom and sides of each cup. Bake for 15 to 20 minutes until the hashbrowns are crispy. Remove the pan from the oven and reduce the temperature to 350°F (177°C).
  • While the hashbrowns are baking, beat the 8 large eggs, ½ cup milk, ½ teaspoon ground mustard, and ¼ teaspoon black pepper in a large measuring cup until combined.
  • Once the hashbrowns have finished baking, divide the 1 cup ham and 2 leeks evenly between the cups.
  • Fill each cup ¾ of the way full with the egg mixture.
  • Bake for 15 to 20 minutes until the eggs have set.

Notes

Don't skimp on the non-stick spray. Nothing is worse than leaving half of your crispy tater tots stuck in the muffin tin.
The egg cups will puff up while they bake. Only fill the muffin pan ¾ of the way up to prevent overflow.
These breakfast cups are easier to remove from the pan when they are hot. If they start to stick run a plastic knife around the edges to help loosen them.
This flavor combination is just one iteration. Feel free to swap in your favorite fillings and make this dish your own.
Storage: Store these breakfast cups in an airtight container in the refrigerator for up to five days.
To reheat: Reheat the breakfast cups on a parchment-lined baking sheet at 350 degrees Fahrenheit for 15 minutes.
Or place on a microwave-safe plate and microwave for 30 seconds. Be careful to not microwave these too long because they will become tough and rubbery.

Nutrition

Serving: 2muffinsCalories: 157kcalCarbohydrates: 12gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 125mgSodium: 257mgPotassium: 274mgFiber: 1gSugar: 1gVitamin A: 485IUVitamin C: 6mgCalcium: 91mgIron: 1mg
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

More Cozy Homemade Breakfast Recipes

  • Collage of muffins, scones, and pancakes.
    Sourdough Breakfast Recipes
  • Pumpkin muffin on a dark wood surface.
    Sourdough Pumpkin Muffins with Cream Cheese
  • Stack of pancakes topped with butter and syrup on a white plate.
    Fluffy Sourdough Discard Pancakes: A Quick and Easy Recipe
  • Close up of a gingerbread muffin with the paper partially peeled away.
    Delicious Sourdough Gingerbread Muffins Recipe

Reader Interactions

Comments

No Comments

5 from 2 votes (2 ratings without comment)

Please be respectful. This space is for positivity, inspiration, constructive feedback, and thoughtful discussion. Comments that are inappropriate, offensive, off-topic, or spam will be removed. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Terms and Conditions and the Privacy Policy

Primary Sidebar

Hi! I'm Erica

Close up of woman in white dress.

I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

more about me →

Subscribe to get more recipes and tips by email.

Spring Time Recipes

  • Ham and leek pot pie with a scoop missing.
    Easy Ham and Leek Pie with Puff Pastry

  • Three raspberry muffins on a white plate.
    Sourdough Raspberry Muffins

  • stack of two egg muffins on a white plate
    Egg Nests with Hash Browns

  • Close up of rhubarb creme brulee with a bite missing.
    Rhubarb Creme Brulee

Popular Recipes

  • A stack of three brownies on parchment paper.
    Sweetened Condensed Milk Brownies

  • Stack of sourdough flatbread wrapped in a white towel.
    Sourdough Discard Flatbread {No Yeast}

  • Close-up of a bowl of chili topped with sour cream, cheese, and oyster crackers.
    Help My Chili is Too Spicy (7 Ways to Cool Chili Down)

  • slice of lasagna on a white plate
    Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese

  • Close up of condensed milk bread pudding in a white baking dish.
    Bread Pudding with Condensed Milk

  • Range of ripe bananas.
    How Ripe Should Bananas Be For Banana Bread

Feature On

Tasting Table logo.
5280 logo.

Footer

↑ back to top

Legal

  • Privacy Policy
  • Terms & Conditions
  • Disclaimers & Disclosures
  • Accessibility Policy
  • Cookie Policy
  • Do Not Sell My Personal Data

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

Copyright © 2025 Raspberries and Kohlrabi

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.