Breakfast Hashbrown Nests
This is a sponsored recipe by Real California Milk: All opinions are my own. Thank you for supporting the brands that make this website possible.
Start Your Day Right with Breakfast Hashbrown Nests
Back-to-school mornings can feel like a race against the clock, which makes planning a wholesome breakfast a real challenge. That’s where these Breakfast Hashbrown Nests come to the rescue! Crispy golden potato nests filled with fluffy eggs, creamy milk, melty cheddar, and colorful veggies create the ultimate grab-and-go breakfast. They’re not just tasty, they’re nourishing and perfectly balanced to keep kids (and parents) fueled throughout the day.
The best part? These little bundles of goodness are made with Real California Milk products, meaning you’re serving quality ingredients that come from family-owned dairy farms committed to sustainability. When you shop, look for the Real California Milk seal to ensure you’re getting the freshest, locally sourced dairy products packed with flavor and nutrition.
Related Recipe: Cereal French Toast
Ingredient Suggestions
The beauty of this recipe is its versatility, but the foundation lies in Real California Milk and Real California Cheddar. Here’s why these ingredients matter and how you can customize your breakfast nests:
- Real California Milk: Adds richness and creaminess to the egg mixture. It’s not just flavor, it’s also a source of calcium, vitamin D, and high-quality protein essential for growing kids.
- Real California Cheddar: Brings a sharp, savory note that pairs perfectly with eggs and potatoes. This cheese melts beautifully, creating a gooey center that kids love.
- Potatoes: Use freshly shredded russet potatoes for the crispiest texture. You can also try sweet potatoes for a slightly sweet twist.
- Veggies: This recipe calls for red bell peppers and spinach for color and nutrients, but you can add mushrooms, broccoli, or even diced zucchini to sneak in more greens.
- Eggs: Large, fresh eggs provide protein and structure. For extra fluffiness, whisk thoroughly with the milk before baking.
- Seasonings: Garlic powder, salt, and pepper are a must, but feel free to add paprika or dried herbs like oregano for extra flavor.
Why Choose California Dairy?
Not all dairy is created equal. Real California Milk products come from family-owned farms dedicated to sustainable practices. By choosing products with the Real California Milk seal, you’re supporting local communities while providing your family with high-quality dairy that’s packed with nutrition:
- Calcium and Vitamin D: Essential for strong bones and teeth, especially important for growing kids.
- High-Quality Protein: Helps with muscle development and keeps you feeling full longer.
- B Vitamins: Support energy metabolism, which is key during busy school days.
- Sustainably Produced: California dairy farmers prioritize environmentally friendly practices, so you can feel good about your choice.
Storage Suggestions
One of the best things about Breakfast Hashbrown Nests is how well they store. Here are some tips to keep them fresh:
- Refrigerator: Once cooled, store nests in an airtight container for up to 4 days. They’re easy to reheat in the microwave or toaster oven for a quick breakfast.
- Freezer: For longer storage, freeze the nests in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat in the oven at 350°F for 10–15 minutes or until heated through.
- Meal Prep Tip: Make a double batch on Sunday, and you’ll have breakfast ready for the entire school week.
Serving Suggestions
These nests are delicious on their own, but you can dress them up or pair them with other sides:
- Avocado Slices: Add creamy avocado and a sprinkle of chili flakes for extra flavor.
- Fresh Fruit: Serve alongside berries, melon, or apple slices for a balanced meal.
- Hot Sauce or Salsa: Drizzle with your favorite salsa for a zesty kick.
- Greek Yogurt or Sour Cream Dip: A dollop of Real California Greek yogurt or Sour Cream mixed with herbs makes a tasty dipping sauce.
They also make great lunchbox additions or after-school snacks for hungry kids!
FAQs
Yes! Bake them in advance, cool completely, and store in the refrigerator or freezer as mentioned above.
Press the shredded potatoes firmly into the muffin tin and pre-bake before adding the egg mixture. This step ensures a crisp crust that doesn’t get soggy.
Absolutely. Just thaw and pat them dry before using to remove excess moisture.
Yes, as long as you use plain shredded potatoes and check that your seasonings and cheese are gluten-free.
Cheddar is classic, but you can experiment with Real California Monterey Jack, mozzarella, or a blend for a new flavor profile.
The tops should look set and slightly puffed. You can also insert a toothpick into the center; it should come out clean.
Breakfast doesn’t have to be stressful, even on the busiest mornings. With Breakfast Hashbrown Nests made with Real California Milk products, you’re serving a meal that’s wholesome, flavorful, and convenient. Look for the Real California Milk seal next time you shop and give your family the quality they deserve.
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Breakfast Hashbrown Nests
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: makes 12 1x
Description
Crispy golden potato nests filled with fluffy eggs, creamy milk, melty cheddar, and colorful veggies. They’re perfect for fueling busy school days! Make them ahead, pop them in the fridge, and reheat for a stress-free morning.
Ingredients
- 3 cups shredded potatoes
- 6 large eggs
- ½ cup Real California Milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 red bell pepper, chopped
- 1 cup baby spinach, chopped
- 1 cup shredded Real California Cheddar
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 400° F.
- Spray a 12-cup muffin pan with non-stick cooking spray. Set aside.
Fill each muffin cup about 2/3 of the way full with shredded potatoes and press the bottom and up the sides. Bake for 15 minutes or until edges are golden brown. - Whisk together eggs, milk, salt, black pepper, garlic powder, bell pepper, spinach and cheddar in a large bowl.
- Turn oven temperature to 350° F. Divide egg mixture between potato cups.
- Bake for 10 minutes or until eggs are set. Remove from oven and top with fresh parsley. Serve.
