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Easy Eggs Napoleon Brunch

Crispy hash brown nests filled with savory bacon and cheese, topped with a perfectly baked egg. The ultimate single-serving brunch dish.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 nests
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 large Russet potatoes peeled and shredded
  • 0.5 cup unsalted butter melted
  • 1 tsp salt
  • 0.5 tsp black pepper freshly cracked
  • 1 tsp garlic powder
  • 0.5 cup cheddar cheese shredded
Filling & Topping
  • 12 large eggs
  • 6 slices bacon cooked and crumbled
  • 0.5 cup cheddar cheese shredded, for topping
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Muffin Tin
  • Box grater or Food Processor
  • Mixing bowls
  • Cheesecloth or Clean Towel

Method
 

  1. Preheat oven to 400°F (200°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter.
  2. Shred the peeled potatoes. Place them in a clean towel or cheesecloth and squeeze vigorously to remove as much liquid as possible.
  3. In a large bowl, mix the dried potatoes with melted butter, salt, pepper, garlic powder, and 1/2 cup of cheddar cheese.
  4. Divide the potato mixture into the muffin cups, pressing down and up the sides to form a nest shape.
  5. Bake for 20-25 minutes until the edges are deep golden brown. Remove from oven and reduce temperature to 350°F (175°C).
  6. Sprinkle bacon bits and remaining cheese into the bottom of each nest.
  7. Crack an egg into each nest. Season the top with a pinch of salt and pepper.
  8. Bake for 12-15 minutes until egg whites are set but yolks are still soft (or to desired doneness).
  9. Let cool for 2 minutes, then run a knife around the edges to remove. Garnish with chives and serve hot.

Notes

Ensure potatoes are very dry before mixing with butter to guarantee crispiness.