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Hash Brown Egg Nests with Avocado

recipe 30 min
Total 224 Kcal 12 g protein 13 g carbs 14 g fat

Ingredients for serving

  • 53.3 g Potatoes, hashed brown, frozen, .. 1.88 x ounce (oz)
  • 14.1 g Cheese, low fat, cheddar or .. 0.13 x cup, shredded (4 oz)
  • 1.6 g Oil, olive, salad or cooking 0.13 x tablespoon (0.5 oz)
  • 50 g Egg, whole, raw, fresh 1 x large (1.8 oz)
  • 5.6 g Oscar Mayer Turkey Bacon 0.38 x serving (0.5 oz)
  • 14.1 g Cheese, low fat, cheddar or .. 0.01 x cup, shredded (4 oz)
  • 0.2 g Parsley, fresh 0.06 x tbsp (0.1 oz)
  • 34 g Avocados, raw, California 0.25 x fruit, without skin and seed (4.8 oz)

Instructions

  • Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  • Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  • Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
  • Mix all of the eggs together and add 1/8th of mixture into each potato bowl
  • Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
  • Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
  • Freeze and portion appropriately.
  • Reheat and serve with sliced avocado.

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