Hash Brown Egg Nests with Avocado

The Cooking Jar has this super fun recipe that is naturally gluten free. I would use Daiya Cheddar Cheese (or maybe Daiya Jack Shreds). Yum!! I bet you could do this with shredded sweet potatoes to make it Paleo.

these super tantalizing photos are from The Cooking Jar

HASH BROWN EGG NESTS WITH AVOCADO

SAVE PRINT

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Author: The Cooking Jar

Serves: 8 cups

INGREDIENTS

• 15 oz. frozen shredded hash browns, thawed
• 1 cup DAIYA Cheddar cheese, shredded
• 1 tablespoon olive oil
• 8 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon DAIYA Cheddar cheese, shredded
• ½ tablespoon parsley, chopped
• 2 avocados, sliced and chilled

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INSTRUCTIONS

1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack a medium egg into each nest and season with salt and pepper to taste
5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
8. Dish and serve with chilled avocado slices