• Cooking Time: 25 min.
• Servings: 8
• Preparation Time: 15 min.
• 15 oz. Frozen Shredded Hash Browns (thawed)
• 1 ¼ cup cheddar cheese (shredded and divided)
• 1 Tbsp. Olive Oil
• Salt and pepper (to taste)
• 8 Medium Eggs
• 2 Slices Bacon (cooked and crumbled) or 2 Tbsp. bacon bits
• ½ Tbsp. Parsley (chopped)
• 2 Avocados (sliced and chilled) (optional)

1. Preheat oven to 425°F
2. Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
3. Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
4. Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
5. Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
6. Reduce oven temp. to 350°F.
7. Bake at 350°F until the egg whites set, about 13 to 16 minutes.
8. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
9. Dish and serve with chilled avocado slices (optional).

"These cute hash brown egg nests with avocado are fun to make with shredded hash browns and cheese baked into a crispy nest then topped with an egg, crumbled bacon and even more cheese." Farah-The Cooking Jar