Yes! Bake them in advance, cool completely, and store in the refrigerator or freezer as mentioned above.

How do I keep the hashbrowns crispy?

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.

Can I use frozen shredded potatoes?

Absolutely. Just thaw and pat them dry before using to remove excess moisture.

Are these gluten-free?

Yes, as long as you use plain shredded potatoes and check that your seasonings and cheese are gluten-free.

Can I use a different type of cheese?

Cheddar is classic, but you can experiment with Real California Monterey Jack, mozzarella, or a blend for a new flavor profile.

How do I know if the eggs are fully cooked?

The tops should look set and slightly puffed. You can also insert a toothpick into the center; it should come out clean.

Breakfast Hashbrown Nests - Nibbles and Feasts

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

Scale

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

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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.