Planning meals for hectic weekdays – especially heading into the holidays – can be a little easier when you make recipes ahead of time, and have plenty for leftovers. This Breakfast Egg Nests recipe is a perfect example. It takes a couple of steps, but there’s a shortcut to peeling and slicing potatoes I’ll share.
Family Traditions
We are nearly finished trimming the Christmas tree, and family traditions have already begun. New ornaments for the kids based on what they’re into this year (Harry Potter, Darth Vader and Princess Anna), placing our Christmas decorations in the same spot as every year prior, and of course, holiday cooking.
My side of the family cooks 90% of our meals from scratch, and the Christmas meal is no different. Over the years we’ve modified with shortcuts, such as replacing my grandmother’s homemade noodles with a frozen variety (I can remember cutting the noodle dough into long slices and drying it out in my grandmother’s kitchen). Desserts are never store-bought in my family – blasphemy!
Cooking, for me, is a family tradition. My sister and I both cook our mom’s recipes, and I hope by watching and helping me in the kitchen, my kids will grow to share my passion and become home cooks themselves.
Shortcuts are OK!
I’m always on the lookout for family-friendly recipes my kids will eat, as well as shortcuts to save time and money.
One such shortcut is incorporating Betty Crocker Potatoes into a recipe.
Unless you have a passion for scrubbing, peeling and slicing potatoes, Betty Crocker 100% real potatoes, farmed here in the U.S., save you those steps. They’re shelf-stable and with so many variations to choose from, you can keep a few boxes and pouches in your pantry and incorporate into recipes, or just enjoy all on their own as a great side dish with any meal.
I tend to cook more on the weekends, and recently made these Breakfast Egg Nests using Betty Crocker Potatoes. There were enough left over that I plan to reheat for my kids to have before school!
Breakfast Egg Nests Recipe
Ingredients (makes 12, serves 6-8):
- 1 box Betty Crocker Seasoned Skillets Hash Brown Potatoes
- 1 2/3 cups water
- 1/2 tsp salt
- 2 tbs butter
- 5 slices bacon, cooked and crumbled
- 5-6 green onions, chopped
- 12 eggs
- Salt and pepper to taste
Directions:
Preheat oven to 400°. Grease a 12-cup muffin tin. Prepare Betty Crocker hash browns according to package instructions.
Place cooked hash browns into a medium bowl, mix in crumbled bacon and half of the green onions.
Use a muffin scoop to place about 1/2 cup of hash browns into each muffin cup, and press firmly so the potatoes go up the sides a bit, making the nest.
Bake for 15 minutes at 400°, then remove and reduce the oven temp to 350°.
Gently crack eggs one at a time and pour into each muffin cup.
Bake at 350° for 20 minutes, until egg is firm and not runny. After bake time, remove from oven and let sit for about 5 minutes.
Use a knife to slide around each nest before removing to a plate or serving platter. Season with salt and pepper, and toss remaining green onion on top before serving.
Like to give it a-go? Print this coupon for $0.50/2 Betty Crocker Potatoes, good on any box or pouch variety!
Here’s a little Flipagram I created to show how super easy it is to make these Breakfast Egg Nests!
GIVEAWAY
UPDATE: This giveaway is now closed. Congrats Lauren L.!
While I would love to come to your house and cook up these Breakfast Egg Nests, I’m not exactly giving these away. Instead, Betty Crocker Potatoes is encouraging the sharing of your family’s traditions with #ABettyTradition, and one of my Chaos Is Bliss readers will win a $50 Betty Crocker Potatoes Gift Basket!
Enter through the Rafflecopter widget below. The contest is open now, and ends at 11:59pm Thursday, December 10, 2015. Good luck!
Breakfast Egg Nests Recipe
Ingredients
- 1 box Betty Crocker Seasoned Skillets Hash Brown Potatoes
- 1 2/3 cups water
- 1/2 tsp salt
- 2 tbs butter
- 5 slices bacon cooked and crumbled
- 5-6 green onions chopped
- 12 eggs
- Salt and pepper to taste
Instructions
-
Preheat oven to 400°. Grease a 12-cup muffin tin. Prepare Betty Crocker hash browns according to package instructions.
-
Place cooked hash browns into a medium bowl, mix in crumbled bacon and half of the green onions.
-
Use a muffin scoop to place about 1/2 cup of hash browns into each muffin cup, and press firmly so the potatoes go up the sides a bit, making the nest.
-
Bake for 15 minutes at 400°, then remove and reduce oven temp to 350°.
-
Gently crack eggs one at a time and pour into each muffin cup. Bake at 350° for 20 minutes, until egg is firm and not runny.
-
After bake time, remove from oven and let sit for about 5 minutes. Use a knife to slide around each nest before removing to a plate or serving platter.
-
Season with salt and pepper, and toss remaining green onion on top before serving.
I love sharing ways to spend less, so families can do more! My passions are cooking, late night TV and being amused by my witty husband and three kids.
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