Baked Eggs with Potatoes (Egg Nests)

These baked eggs with potatoes are baked in a muffin pan and you only need two ingredients to make them.

I’ve been testing out different ways to make baked eggs and I really like making small ones like these cute potato egg nests I made last weekend. Like my Bacon Egg Breakfast Cups, Bacon Egg Pancake Cups, and Bacon Avocado Egg Cups these Baked Eggs with Potatoes are an individual-sized breakfast that is pretty easy to make.

Baked Eggs

You only need two ingredients and a muffin pan to make these baked eggs. They’re easy to assemble and, depending on how many people you’re serving, you can easily scale this recipe up to serve more or fewer people. Here’s what you need:

Ingredients

• Eggs
• Frozen potato hash

Frozen potato hash is basically thinly sliced potatoes and not the same as potatoes already formed into patties.

How to Make Baked Eggs in a Muffin Pan

• Spray the muffin tin with cooking spray.
• Place the frozen potatoes into the muffin molds. Completely line muffin mold with potatoes, all the way to the rim because potatoes will shrink when cooked. The muffin mold should be almost completely full of potatoes, except for an indent section in the middle for the egg. Spray surface of potatoes with cooking spray.
• Bake the potatoes at 375°F for 15 to 20 minutes or until they brown around the edges and crisp.
• For the eggs, you will want to remove some of the egg white before you place the yolk in the baked potato nests. Using half of the egg white will ensure that the white fully cooks while the egg yolk is runny.
• Cook the eggs in the potato nests for 5 to 8 minutes or until the whites are cooked and the yolk is done to your desired doneness.

The potatoes will be a little harder and crunchier since they’re baked and not fried and I really like these baked eggs right out of the oven.

You might like my breakfast egg cups with bacon, too!

Egg Nests

Prep Time: 10 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Course: Breakfast

Cuisine: American

These egg cups are easy to make and are fun way to have eggs for brunch or breakfast.

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Ingredients

• Frozen potato hash
• 4-6 eggs

Instructions

• Grease muffin pan, preheat oven to 375°F.
• Add frozen potatoes into the muffin molds. Completely line muffin mold with potatoes, all the way to the rim because potatoes will shrink when cooked. The muffin mold should be almost completely full of potatoes, except for an indent section in the middle for the egg. Spray surface of potatoes with pam spray.
• Cook in oven for about 15-20 minutes until the outer potatoes turn brown and are crisp. Reduce oven temperature to 350°F. If using large or extra large eggs, remove half of the egg white to use for whatever else you please. Place the egg yolk and remaining egg white in the center of the nest, making sure not to overflow the nest with egg white.
• Cook for an additional 5-8 minutes until egg white is cooked and egg yolk reaches desired doneness.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!