Easter + Eggs + Nests = A cute idea for breakfast! Making these hash brown nests was insanely easy…maybe easier than making hash browns in a pan! For as much as I cook, I admit that I am an utter failure when it comes to making hash browns correctly. (While I’m admitting things, I suck at making Jell-O too! I know, shameful.) But, these were fool-proof…let me explain…
Alright, so you heat your oven to 375 degrees. Pour a bag of defrosted, shredded hash browns into a bowl and pour 1/2 a stick of melted butter on top. Stir and add several shakes of salt and pepper. Using a jumbo-sized muffin tin, press some of the mixture in the bottom and up the sides of each…thing. I can’t think of the right word. My jumbo tins have 6…things…, and my mixture filled up each one. I guess I could have done 7, but there wasn’t enough things. What’s the word, dang-it!?!
Anyway, pop the tin in the oven and bake for maybe 30 minutes, or more. When the top edges start to brown, barely lift one out and see if the outer edges have browned. The inner nest won’t get as crispy/golden. So, check by looking at the outside…when the outside is crispy/golden, they’re done.
Make your scrambled eggs. If I wasn’t feeding these to my little ones, I would have added chopped green/red peppers, cheese, sausage, you name it…but, no. Plain eggs.
When the nests are done, let them cool for maybe 5-10 minutes, and they should easily come right out of the tin. Load it up with your scrambled eggs. Done!
Ooh, ooh….I forgot to tell you…I’ve been asked to be a regular contributor for Make and Takes, sharing “family ideas.” Yes, you know…that HUGE blog! I’m excited! So, you’ll be seeing me randomly over there. I’ll be sure to let you know when I am 🙂