3 1/2 cups thawed grated hash brown (thaw before measurement)
1/2 cup butter – melted
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
2 tablespoons butter
1/4 cup minced onion
1/3 cup diced paprika
3/4 cup crushed bacon pieces
crushed cheddar cheese
Container: Muffin tin
Preheat the oven to 400 ° F. Place the thawed hashes in a large bowl. It works best if the hash browns are at room temperature and not yet cold.
Pour in the melted butter and add the salt and pepper; stir gently until the oil is well distributed.
Fill each cup of a 12-serving muffin tin with approximately 1/3 cup of hash brown.
Press the hash brown into the cups, forming them at the bottom and sides to form the nests.
Place in a preheated oven until the nests are well browned, approximately 40 to 45 minutes. Make sure they are well browned before removing them, because if they are under cooked, they will not stick together.
Remove the nests from the oven when they are done and let them cool while they are still in the muffin tin.
While the nests are cooling, stir in the eggs and milk.
Heat the two tablespoons of oil over medium heat. When hot, add onions and red peppers; cook until the peppers are soft and the onions are lightly browned.
Add the bacon and cook until the bacon is warm.
Pour the mixture of eggs and milk; stir and cook the eggs until firm and forming small bites.
Season with salt and pepper if desired.
Set the oven to 375 ° F. Carefully loosen the nests from each cup and place on a baking sheet.
Fill the prepared hash brown nests filled with egg mixture. Sprinkle each with crushed cheddar cheese.
Place the baking sheet containing the egg nests in the oven and cook until the cheese has melted.
Remove from the oven and serve immediately while warm.
Note: Nests can be made the day before and stored in the refrigerator to reduce cooking time in the morning when making them for serving.