Ingredients

• 1 , 30 ounce
• 2.5 teaspoons salt
• 1 teaspoon ground black pepper
• 2.5 tablespoons olive oil
• 0.67 cups shredded Cheddar cheese
• 12 eggs
• 2 tablespoons water
• 8 slices cooked bacon , crumbled - divided
• 0.25 cups shredded Cheddar cheese , divided

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
2. 2 Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
3. 3 Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6. 6 Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition per serving