Description
Baked Egg and Potato Nests with Cherry Tomatoes are individual breakfast servings made with crispy grated potatoes, baked eggs, and juicy cherry tomatoes, ideal for brunch, meal prep, or a nutritious start to the day.
Ingredients
Units
Scale
- 6 eggs
- 2 medium Yukon gold or russet potatoes, peeled and grated
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh herbs (optional: parsley, chives, or thyme)
- 1/2 cup shredded cheese (optional: cheddar, Parmesan, or mozzarella)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 6-cup muffin tin.
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, toss potatoes with olive oil or melted butter, salt, pepper, and garlic powder if using.
- Divide mixture evenly into muffin cups, pressing into bottoms and up the sides to form nests.
- Bake for 15–20 minutes, or until nests are lightly browned and starting to crisp.
- Carefully crack one egg into each nest.
- Top each with halved cherry tomatoes, pressing gently into the whites.
- Return to oven and bake an additional 10–12 minutes, or until eggs are set to desired doneness.
- Let cool slightly before removing from muffin tin. Garnish with fresh herbs or shredded cheese if desired.
Notes
- Use thawed, drained frozen hash browns for convenience.
- Grease muffin tin thoroughly and remove as much moisture from potatoes as possible to avoid sticking.
- Try shredded sweet potatoes as a variation.
- Add crumbled cooked bacon or sausage for a heartier option.
- Reheat in a 350°F oven for 5–10 minutes or microwave briefly.
Nutrition
- Serving Size: 1 nest
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 170mg