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idaho sunrise part two

I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise.

What are they? Hash brown baskets baked with eggs,bacon and cheese. I was thinking of calling them birds’ nests-but I think that’s an Easter confection…hmmmm.

How to do it:

take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.

Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

They should look kinda like this when they are ready. Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes.

Bake for about 13-16 minutes.

Gentle slide a knife along the edges, and gently pull up with a fork.

you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Hmmm…maybe i will make that tomorrow.

Oh! By the way, there is this site- Foodbuzz and everyday, they have a “daily special”. Last week it was these neat silicone ball whisks… so, I ordered one and got an awesome deal through the foodbuzz link. Be sure and check it out- I’m super happy with the deal I got last week, so I thought I’d share with y’all. :) http://www.foodbuzz.com/daily special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm.

idaho sunrise part two
 
Author:
Ingredients
  • 1 bag frozen (and thawed) hash browns
  • 12 eggs
  • shredded cheese, parsley, bacon to garnish
Instructions
  1. take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about ⅓ c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.
  2. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
  3. lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes.
  4. Bake for about 13-16 minutes.
  5. Gentle slide a knife along the edges, and gently pull up with a fork.
  6. you could also fill these with beaten eggs and a bit of spinach.

 

73 thoughts on “idaho sunrise part two”

  1. What a great brunch idea! I’m assuming if you don’t have frozen hash browns you can use grated potatoes? Is there another ingredient in hash browns? I’ve always made them with just potatoes (and salt/pepper) but they never seem to turn out right…

  2. What a great idea…I really like these little bites of hash browns. Who wouldn’t enjoy all that breakfast goodness in a petite little size!

  3. I made these for breakfast this morning and they were definitely one of the best breakfast foods I’ve had in a long time! We put down fresh spinach leaves before we cracked the egg on top and didn’t include bacon but they turned out great! Thanks for the idea!

  4. I can’t wait to try this out! I love doing new stuff for breakfast, makes it a great way to start the day :) This sounds so great and your pictures are wonderful!

  5. this looks amazing!! and so simple yet so innovative :)
    i’ll definitely have to try this tomorrow!! :)
    first thing in the morning :)
    page

  6. Well,I really like these little bites of hash browns. Who wouldn’t enjoy all that breakfast goodness in a petite little size. I tried at home hope it will be tasty.

  7. HI!
    I have been wanting to try this recipe all week! I had some leftover homemade scalloped potatoes so I decided to use those instead of fresh/frozen hashbrowns. I just warmed the scalloped potatoes enough to be pilable to fill the muffin pan. I also used cupcake papers in hopes that I might find something new I could pack for breakfast at work! DELISH! It worked out well – large eggs are too big so I divided my eggs, yolks and a bit of white in one and all white in the next –good option for those not wanting whole eggs!

  8. I have been wanting to try this recipe all week! I had some leftover homemade scalloped potatoes so I decided to use those instead of fresh/frozen hashbrowns. I just warmed the scalloped potatoes enough to be pilable to fill the muffin pan. I also used cupcake papers in hopes that I might find something new I could pack for breakfast at work! DELISH! It worked out well – large eggs are too big so I divided my eggs, yolks and a bit of white in one and all white in the next –good option for those not wanting whole eggs!

    http://www.monsterdrdrebeats.org

  9. Hey there, just letting you know that we LOVED this recipe. I did have to cook my eggs a bit longer than you suggested, but I’m guessing that is a difference in ovens. Loved this so much, my new favorite b’fast recipe! I will share!

  10. I am making these for a baby shower brunch. I think they are going to be a crowd pleaser. What kind of cheese would you suggest?

  11. Do you think after cooking these could be frozen. Im a working single mom and I was thinking this would be great to make a big batch and then just warm up as needed. Any thoughts?

  12. Just loved this. Cut asparagus spears into small pieces and included this in the original baking. Used muffin paper cups. Froze well and used again during the week. Used spinach one time also. Great. Friends enjoyed for a brunch touch at a weekly gathering! Thanks.

  13. Made these yesterday. Very good, but you need to make sure that you spray the pan so they don’t stick. I added onions and cheese with hashbrowns. I will say that this was a test run for a family breakfast in a few weeks. I found “cupping” the hashbrown mixture is harder than it seems to be. 12 oz of hashbrowns with cheese and onions made 12 “baskets”, way too many for two people, but perfect for a test run! I scrambled the eggs and added bacon, onion, cheese, salt and pepper. They were delicious.

  14. Wow, these look delicious. We are going to Florida and will have company for one week, these will be perfect little breakfast treats. Thank you for sharing!

  15. Make sure you really coat the muffin pan with cooking spray! Also, I cracked my eggs separately and whisked in a touch of sour cream. Then to the egg mixture I added sautéed shallots, green onion, bacon, jalapeños, salt, pepper, and parsley. I also used white cheddar cheese in the hash brown mix and right on top of the eggs after I dumped the egg into the muffin tin. Will definitely make again, I loved it!

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  17. These look delicious, will definitely need to try! Do you suppose these would be good/okay chilled? I’m looking for road trip food ideas that aren’t just sugar and don’t need to be heated on the road.

  18. Is this recipe for mini muffin cups or regular sized cups? About how many does it make?

  19. I saw these on Pinterest and had to try them. Had 2 friends over for breakfast this morning and we all loved them. We talked about all the ways we could jazz them up. Great idea and SO happy someone pinned them so I could come find you.

  20. I was wondering if anyone has ever tried this recipe using an egg substitute? My hubby is on a low cholestrol diet and I would love to make this for him using an egg substitute product that I use all the time to make omlettes and egg sandwiches for him.

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  23. I made them into little quiches! Goat cheese for a few of them and cheddar/bacon for the rest. Turned out really great!

  24. Made this recipe tonight and it was so good! I made it with sausage instead of bacon because I didn’t have any. I think it would be better with bacon. Next time I make it definitely making it with bacon, but the recipe was REALLY good. Will be making it more often. Thank you. :)

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