Baked Hash Brown Breakfast Nests with Ham and Spinach
Individual breakfast cups featuring crispy hash brown shells filled with ham, spinach, cheese, and perfectly baked eggs. These protein-packed breakfast nests combine all your morning favorites in one handheld portion, making them ideal for brunch gatherings or meal prep. The hash browns form golden, crispy cups that hold the savory filling, while the eggs can be cooked to your preferred doneness from runny yolks to fully set.
Ingredients
- 4 cups hash browns, defrosted or fresh potatoes pressed to remove all liquidshredded sweet potato1:1gluten-free
slightly different flavor
- 1 tablespoon butter, melted
- ½ cup egg whites, from about 2 eggs
- salt and pepper, to taste
- 1 cups baby spinach leaves, can leave whole or rough chop
- 6 large eggs
- 6 thin slices baked ham
- 6 tablespoons shredded cheddar cheese
Instructions
- 1
Mix hash browns, melted butter and egg whites together in a bowl
- 2
Season with salt and pepper
- 3
Generously grease 6 large muffin cups
- 4
Press 1/2 cup of mixture into bottom and up sides of each muffin cup
- 5
Bake at 425°F for 15 minutes
- 6
Remove from oven and line each hash brown cup with a slice of ham
- 7
Evenly divide the spinach on top of the hash browns
- 8
Add 1 tablespoon of cheese to each cup
- 9
Crack one egg into each cup and season with salt and pepper
- 10
Place back into oven for 8 minutes for runny yolks or 10-11 minutes for fully cooked eggs
- 11
Remove from oven and run an offset knife around the outside of each cup
- 12
Gently remove from muffin tin using a fork or rubber spatula
Tips
Press hash browns firmly into muffin cups to ensure they hold their shape and create a proper nest.
Remove excess liquid from hash browns by pressing with paper towels for crispier results.
Adjust baking time for eggs based on preference - 8 minutes for runny yolks, 10-11 for fully set.
Good to Know
Refrigerate assembled cups up to 2 days before final baking. Store baked cups up to 3 days refrigerated.
Hash brown nests can be pre-baked and filled just before final baking. Assemble completely and refrigerate overnight.
Serve immediately while eggs are warm. Garnish with fresh herbs or hot sauce if desired.
Common Mistakes
Press hash browns firmly to avoid nests falling apart during baking
Don't skip greasing muffin cups to prevent sticking
Remove excess moisture from hash browns to achieve crispy texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
slightly different flavor
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can pre-bake the hash brown nests and assemble with fillings, then refrigerate overnight before the final baking step.
What if I don't have hash browns?
You can use fresh potatoes - grate them and press out excess moisture with paper towels before mixing with butter and egg whites.
How long do these keep in the refrigerator?
Baked breakfast nests will keep for up to 3 days refrigerated. Reheat gently in a 300°F oven for best results.