Egg Nest Breakfast to GO

EGG NEST Breakfast on the GO

 

 

I have a lot of dehydrated hash browns that needed to be put to the test.

 

So I rehydrated some and pressed some into greased muffin tins.

I baked them until I felt like they would retain their shape and be crispy. Cuz that's how I like it.



When they were done to my liking, I poured in some eggs that I beat up and seasoned.

This is them after baking in the oven for 10 to 15 min.

 

 See how handy they are. They would fit right in your hand to eat on the go.

 

Oh now I'm thinking gravy poured over them would be yummy too if you were to serve them at home and not on the go.

 

They store well in a baggie in the freezer if you make a bunch on Saturday and want to enjoy them through out the week.

That's what I did.

 

Verdict: I didn't Love it, But I didn't hate it either. Just was dry, would defiantly taste really good with some sausage gravy over it. Like biscuit's and gravy.

 

Here is an actual recipe that someone provided.

I just winged it, but you my like to follow along just for fun.
I like their idea of cheese. I think cheese makes everything taste better!

 

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.