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.
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.
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.
You will need the following ingredients to make these easy Egg Nests with Hash Browns.
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 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).
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 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.
Top these Egg Nests with Hash Browns with your favorite toppings. Some of mine are salsa, sour cream, guacamole, and hot sauce.
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.
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.
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.
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.
- 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
Thanks for Reading!
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Egg Nests with Hash Browns
- 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
- 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.