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–+ servings

Bird’s Nest Eggs

These bird’s nest eggs are a spin on eggs Napoleon, with crispy hash browns baked into ramekins and filled with savory sausage and melted cheese. Each one is topped with a perfectly cooked egg with a soft, rich yolk for a breakfast that tastes as good as it looks.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Entree
Cuisine: American
Calories: 756
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 1/2 cups shredded hashbrowns, thawed and patted dry
  • 1 1/2 Tablespoon butter
  • 1/4 cup cooked crumbled sausage
  • 1/4 cup shredded Cheddar cheese
  • 2 whole eggs
  • Salt and freshly ground black pepper

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C). Put 2 empty, greased ramekins in the oven for 5 minutes to heat up.
  2. Melt butter in a skillet over medium-high heat. Spread hashbrowns in a thin layer in the skillet; cook, stirring as little as possible, until golden and crispy.
  3. Carefully remove hot ramekins from the oven. Divide hashbrowns and carefully press hashbrowns into the bottom and up the sides of each ramekin. Press firmly. Sprinkle sausage evenly over hashbrowns; sprinkle with cheese.
  4. Make a small well in the center of each ramekin. Crack an egg into each well. Season with salt and pepper.
  5. Carefully return ramekins to the oven; bake for 12 to 18 minutes, based upon how you want the yolk. 12 to 14 minutes will leave a runny yolk; at 15 to 18 minutes, the yolk should be jammy to firm.

Nutrition

Calories: 756kcalCarbohydrates: 50gProtein: 17gFat: 55gSaturated Fat: 17gCholesterol: 240mgSodium: 1576mgFiber: 5gSugar: 1g

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