Eggs in Hash Brown Nests featuring Cracked Black Pepper Rub

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A great breakfast on-the-go recipe, this is basically an omelet with a side of hash browns.

Ingredients

3 medium russet potatoes
1 cup gruyere cheese, divided
12 small eggs
6 slices bacon, cooked until almost crispy

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
1 hour, 30 minutes
Total Time: 
1 hour, 45 minutes
Serving size: 
12

Directions

1. Preheat oven to 400ºF. Grease and flour a 12 cup muffin tin. Set aside.
2. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. When cool enough to handles, peel and grate with box grater.
3. Increase oven temperature to 425ºF.
4. In a large bowl combine the hash browns, half of the cheese and Cracked Black Pepper Rub. Divide the mixture evenly into the muffin cups and press lightly into the bottom and up the sides.
5. Bake for 15- 20 minutes or until the edges have browned.
6. Crack an egg into each hash brown nest. Sprinkle with bacon and the remaining cheese. Bake for 12-15 minutes or until egg whites are just set. Cool in pan 5 minutes before removing. Serve warm.

Comments

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Recipe Tip:
Try topping the eggs with sautéed onions, peppers, mushrooms and/or spinach.

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