Nonstick cooking spray
8 slices packaged “already-cooked” bacon
2 cups frozen hash brown shredded potatoes
2 tablespoons chopped fresh chives, plus more for garnish
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 large eggs
PLACE rack in lower third of oven and preheat oven to 400°F. Coat four (6-ounce) pyrex custard cups or similar ramekins with nonstick spray.
ARRANGE two strips bacon in “x” pattern in each cup (ends may stick above cup).
PLACE frozen hash browns in medium bowl and microwave just until thawed, about 1 ½ minutes. Add chives, salt and pepper and toss to combine.
PRESS one-fourth of potato mixture over bottom and up sides of bacon-lined cups.
ADD about 2 tablespoons of cheese to each cup. Break one egg into each cup and top with about 2 more tablespoons cheese.
BAKE in lower third of oven until egg whites are nearly set, 12 to 15 minutes (eggs will continue to cook while standing). Remove from oven and let sit for about 5 minutes; run knife around outside of each cup and slip eggs nests onto plates. Sprinkle with additional chives and serve.
We LOVE this recipe! The first time i made it, overcooked the eggs. Live and learn and now they come out perfect! Fun to present to a group at the kitchen bar!
Made this for Sunday brunch…………ummm, dee-licious!! Takes a bit more time than the usual fried/scrambled eggs but well worth it!