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Hash Brown Egg & Bacon Nests
A few years ago when my family traveled to Tennessee we stopped and visited my aunt in Kentucky. She is always so welcoming and loves for us to stop to visit. We spent one night with her and her husband and the next morning she fixed us the most delicious breakfast. She is such a wonderful cook and everything is always so scrumptious but we couldn’t get over how great her bacon tasted. She quickly explained to us how the best bacon is the Wright® Brand Bacon and it’s the only one they eat. From that moment on we were hooked!
While shopping at Dillons the other day I noticed they have Wright® Brand Bacon in three varieties: regular, applewood and naturally hickory smoked bacon. We love all varieties but our favorite is the regular Wright® Brand Bacon. Wright® Brand Bacon has thicker, heartier slices and a rich robust flavor with the best cuts of premium meat, hand-selected and hand-trimmed. It is 1.5 pounds of bigger, better bacon. The bacon is absolutely perfect eaten with eggs or in a recipe such as a breakfast casserole. I thought it would be the perfect time to share my hash brown egg and bacon nests with you!
Hash Brown Egg & Bacon Nests Recipe
- 15 oz. frozen shredded hash browns, thawed
- 1-2 Cups cheddar cheese, shredded
- 1 T olive oil
- 8 eggs, medium
- 2 slices cooked Wright® Brand Bacon, crumbled
- 1/2 T parsley, chopped
- Salt and pepper to taste
- 2 avocados, sliced and chilled (optional)
- salsa (optional)
- Cook your Wright® Brand Bacon and set it aside to cool. After it has cooled crumble the bacon.
- Mix thawed hash browns, salt, pepper, olive oil and the 1 Cup of cheddar cheese in a mixing bowl. Use more or less cheese depending on how cheesy you like it.
- Grease your muffin pan and divide the hash brown mixture evenly in the tins. Pack them tightly with your figures to shape the “nests”.
- Bake at 425° F 15-18 minutes or until the edges are browned and cheese has melted.
- Crack an egg over each nest. Season with more salt and pepper if desired.
- Top each nest with crumbled bacon, remaining cheddar cheese and parsley.
- Bake at 350° F 12-14 minutes until the egg whites have set.
- Let cool. Gently slide a knife along the edges and use a fork to lift each nest out of the pan.
- Serve with avocado slices and salsa or hot sauce if you’re feeling extra spicy. Of course, this is optional.
Be sure to check out more delicious bacon recipes at WrightBrand.com. Comment below with your favorite bacon recipe!