Baked Egg Florentine Breakfast Birdnests
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Ingredients
- 4 cups Hash Browns (defrosted or fresh potatoes that have been pressed to remove all liquid)
- 1 tablespoon Butter, melted
- 1/2 cup Egg Whites (~2 eggs)
- To taste Salt and pepper
- 1–1 1/2 cups baby spinach leaves (can leave whole or rough chop)
- 6 large eggs
- 6 thin slices of baked ham
- 6 tablespoon of shredded cheddar
Instructions
- In a bowl, mix hash browns, melted butter and egg whites together.
- Season with salt and pepper.
- Generously grease 6 large muffin cups.
- Press 1/2 cup of mixture into bottom and up sides of muffin cup.
- Bake at 425˚F for 15 minutes.
- Remove from oven.
- Line the hash brown cup with a slice of ham.
- Evenly divide the spinach on top of the hash browns.
- Add 1 tablespoon of cheese to each cup.
- Crack one egg into each cup.
- Season with salt and pepper.
- Place back into oven for 8 minutes or until the white is just set and the yolk is still runny. Cook for 10-11 minutes to have a completely cooked egg.
- Remove from oven.
- Use an offset knife and run around the outside of the hash brown cup.
- Gently using a fork or a rubber spatula remove from the muffin tin.
Notes
For a southwestern flair use chorizo, black beans, salsa and top with sour cream and chopped cilantro.
For bacon lovers (and who doesn’t love bacon) add cooked bacon strips in lieu of the ham and top with crumbled bacon.
For a veggie delight saute up some peppers, onions, mushrooms and spinach.
Make this an egg-white only dish and omit the yolk.