Your mornings just got a whole lot better! Put that boring bowl of cereal aside and get ready to be wowed. Whether you‘re in a hurry and on the go or it is a messy hair, don’t care, watch cartoons kind of morning these are ideal for anytime and any occasion.
Easy and tasty, check! These Fun Size Hash Brown Ham and Egg Nests are the perfect little breakfast 2-3 biters. With a crispy nest on the outside and fluffy slow cooked scrambled eggs, savory ham pieces, creamy cheddar cheese and fresh herbs on the inside, they are a well rounded breakfast item that is sure to cure any morning hungry-ness that arises.
I love these little guys for so many reasons:
Since they are so easy to make, they are perfect for meal prepping ahead of time for the week OR on a whim on the weekend when you want something both easy, yet delicious.
They are well rounded with the perfect combination of flavors and textures. I made sure to include a starch: the hash brown base, double the protein: eggs and ham pieces, herbs: the fresh chives and a dash of creamy-ness: the mild cheddar cheese.
No runny eggs here. Which also means no mess over here! Don’t get me wrong, I love a good runny egg. But, I also love really good fluffy soft eggs. These eggs are made with some added almond cashew milk and then slow cooked over low heat. The result, perfect warm fluffy eggs.
Ideal for both adults and children. These are perfect for everyone of all ages. Make these and I can guarantee that you will have a house full of happy satisfied tummies.
They are light yet filling! Since there is so much packed in one fun sized adorable cup, you can feel the satisfaction of being full after a few of these without the guilt or feeling like you just indulged in a heavy breakfast.
My favorite hash browns are Alexia’s Seasoned Hashbrowns. I love that they are not only already shredded for me, but they are seasoned too and oh so flavorful! You can absolutely shred your own homemade ones if you would like or you can absolutely use a different brand. But, my personal favorite is Alexia! Definitely recommend.
The one thing that isn’t included in these nests are vegetables. One main reason I didn’t include them is because there was already so much going on and so much packed into the filling already. I love vegetables, but I felt it wasn’t right to add in this dish, so I rolled with it. However, don’t let that stop you! If you are a vegetable lover and need those veggies in the morning, feel free to dice some peppers, chop some broccoli or slice some spinach leaves and add them in. That is what is so great about these as well, you can customize them how you would like. My recipe just showing you my favorite combination and how like to enjoy these.
Now, with all that being said, grab your muffin tin, non-stick spray, the goods and get ready to ditch that bowl of cereal for the ultimate fun sized breakfast nest.
Did you make this? If so, tag @prettyplatebymichelle or leave a comment below and let me know what you thought!
Makes 24 Cups, INGREDIENTS:
2 16 oz bag hash browns, thawed and at refrigerator temp (brand: alexia seasoned hash browns)
8 eggs, whisked
3/4 cup almond cashew milk by silk
1/4 TSP salt
1/4 TSP black pepper
2 TBSP chives + extra for garnish on top
1 Cup Ham/Canadian bacon, diced
1 Cup mild cheddar cheese + extra for sprinkling on top (optional sprinkle on top)
1 TBSP coconut oil
Preheat your oven to 400 degrees. Spray a muffin tin with non-stick spray.
Place 1/4 cup hash browns in each slot and press down in the middle to make it into a cup form.
Bake at 400 degrees for 40 minutes.
While the hash browns are baking, chop your chives, measure out and set aside.
Next, dice your ham, measure out and set aside.
Crack 8 eggs into a large bowl. Whisk until yolks and eggs whites have mixed.
Pour 3/4 cup milk into the whisked eggs and whisk again to combine.
Heat a pan over medium low heat, add coconut oil and melt. Once melted add your eggs. For extra creamy, fluffy custard style eggs, slow and steady is the key. So, keep the temperature over medium low/low heat and stir frequently.
Once eggs are cooked and scrambled, turn off and remove from heat. Add in your cheddar cheese, chives, salt, pepper and diced ham. Using a spoon, stir to combine and make sure everything is mixed well.
Using a 1 TBSP measuring spoon, scoop 2 TBSP worth of egg mixture into your baked hash brown cups. Continue this process until all cups are filled with your egg mixture.
Sprinkle the tops with a few additional cheese shreds to your liking and place back in the oven to bake for another 5 minutes until eggs are warmed and cheese has melted on top.
When done, remove from heat. Garnish with extra chives if you would like and serve with hot sauce on the side.
PRETTY PLATE KITCHEN ITEMS USED: