Bacon Egg Nests

Compact Breakfast, Huge on Flavor!


  • 2 slices GODSHALL’S Turkey Bacon (Crumbles)
  • 15 oz. frozen shredded hash browns (Thawed)
  • 1 cup Cheddar cheese (Shredded)
  • 1 tablespoon olive oil
  • 8 medium scrambled eggs
  • Salt and pepper to taste
  • 1 tablespoon Cheddar cheese (Shredded)
  • ½ tablespoon parsley (Chopped)
  • 2 avocados (Sliced)


  • Preheat oven to 425 degrees F
  • Begin by mixing the olive oil, hash browns, pepper, salt, and cheddar cheese in a large mixing bowl.
  • You will need a muffin pan, grease lightly. Divide the mix evenly into the muffin pan. Pack each hash brown mixture in tightly (use fingers if needed).
  • Place muffin pan into the oven and bake for about 15 minutes or until hash brown muffins have browned and cheese has melted.
  • Reduce oven heat to 350 degrees
  • Take the baked hash brown nest and pour eggs into the hash brown nests.
  • Top this with Godshall’s Turkey Bacon, cheddar cheese, and parsley.
  • Place pan into the oven and bake for 13 to 16 minutes or until the eggs have set.
  • Take pan out of the oven and let cool for about a minute or two, gently use a knife to detach the sides of the hash brown nest from the sides of the pan and lift (can be microwaved or reheated in toaster oven if needed).
  • Serve with avocado slices
  • ENJOY!