Brunch Egg Nests

Active Time: 10 minutes

Total Time: 40 minutes

6 servings

Print recipe


  • 3 cups frozen shredded hash browns (thawed)
  • 1 ½ tablespoon melted butter
  • ¼ cup onion minced
  • 6 eggs
  • 6 strips of bacon
  • Your Favorite FRENCH PANTRY Salt & pepper to taste
  • Cheese for sprinkling (optional)


  1. Preheat oven to 400°F. Place a Flexipan Round Tray on a Perforated Baking Sheet.
  2. Divide the thawed hash browns in each one of the 6 wells.
  3. Gently form into nests/crusts, working the hash browns up to the sides of the mold.
  4. Place bacon strips in each well, forming a circle to contain the egg. Gently press against the hash brown crust to allow the bacon to remain upright.
  5. Bake for 20 minutes.
  6. Once removed from oven reduce heat to 350°F.
  7. Crack an egg into the center of each well and sprinkle with salt and pepper.
  8. Return to oven and bake for 15-20 minutes, depending on how well you want the egg cooked.

bon TIP: Get creative and add cheese, green peppers, mushrooms, tomatoes or substitute sausage and ham. If you add vegetables, you may want to extend the cook time by 10 minutes.


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