Egg Topped Hash Brown Nests

Gluten Free
Dairy Free
Low Fod Map
Health score
3%
Egg Topped Hash Brown Nests
60 min.
6
189kcal

Suggestions


Are you looking for a delicious and satisfying side dish that caters to various dietary needs? Look no further than our Egg Topped Hash Brown Nests! This delightful recipe is not only gluten-free and dairy-free, but it also adheres to a low FODMAP diet, making it perfect for those with specific dietary restrictions.

Imagine crispy, golden-brown hash brown nests filled with perfectly baked eggs, seasoned to perfection. Each bite offers a delightful combination of textures and flavors, with the savory notes of bacon flavor bits enhancing the overall experience. Whether you're hosting a brunch, preparing a family dinner, or simply craving a comforting side dish, these nests are sure to impress.

With a total preparation time of just 60 minutes, you can easily whip up a batch for six servings, making it an ideal choice for gatherings or meal prep. At only 189 calories per serving, you can indulge without the guilt. Plus, the recipe is straightforward and requires minimal equipment, so you can spend less time in the kitchen and more time enjoying your meal with loved ones.

So, roll up your sleeves and get ready to create a dish that not only looks stunning but also tastes incredible. Your taste buds will thank you for this delightful culinary adventure!

Ingredients

  • 5.2 oz hash browns betty seasoned skillets®
  • serving butter hot for on potato box
  • 0.3 cup fries 
  • 12  eggs 
  • teaspoon salt 
  • 0.5 teaspoon pepper 

Equipment

  • bowl
  • oven
  • muffin liners

Directions

  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups.
  3. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
  4. Crack 1 egg over each muffin cup.
  5. Sprinkle with salt and pepper.
  6. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Nutrition Facts

Calories189kcal
Protein25.49%
Fat57.2%
Carbs17.31%

Properties

Glycemic Index
21.22
Glycemic Load
2.89
Inflammation Score
-3
Nutrition Score
9.5769564794457%

Nutrients percent of daily need

Calories:188.81kcal
9.44%
Fat:11.88g
18.27%
Saturated Fat:3.63g
22.71%
Carbohydrates:8.09g
2.7%
Net Carbohydrates:7.26g
2.64%
Sugar:0.33g
0.36%
Cholesterol:327.36mg
109.12%
Sodium:588.29mg
25.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.91g
23.82%
Selenium:27.15µg
38.78%
Vitamin B2:0.41mg
24.11%
Phosphorus:194.18mg
19.42%
Vitamin B5:1.49mg
14.86%
Vitamin B12:0.79µg
13.09%
Vitamin D:1.76µg
11.73%
Vitamin A:559.58IU
11.19%
Folate:44.56µg
11.14%
Iron:1.93mg
10.72%
Vitamin B6:0.19mg
9.47%
Zinc:1.22mg
8.15%
Potassium:237.13mg
6.78%
Vitamin E:1mg
6.65%
Calcium:54.3mg
5.43%
Manganese:0.11mg
5.26%
Copper:0.09mg
4.67%
Vitamin B1:0.07mg
4.45%
Magnesium:15.4mg
3.85%
Vitamin B3:0.7mg
3.49%
Fiber:0.83g
3.32%
Vitamin C:2.64mg
3.2%