Ingredients

• 4 cups frozen shredded hash browns, thawed (about 15 oz bag)
• 1 cup Cheddar cheese, shredded
• 2 Tbs. olive oil
• 1/2 tsp. Kosher salt
• 1/2 tsp. Black pepper
• 1/2 tsp. paprika
• 1 Tbs. chopped onion (I used dried)
• 1/2 tsp. garlic powder
• 8 medium or small eggs (large eggs will spill over)
• 2 slices bacon, cooked and crumbled
• 1 Tbs. Cheddar cheese, shredded, to sprinkle over egg tops
• 1 Tbs. parsley, chopped (my favorite is Italian Flat Leaf)
• 2 avocados, sliced to thin wedges just before serving

Instructions

1. In a medium bowl, gently combine hash browns, Cheddar cheese, olive oil, salt, pepper, paprika, onion, garlic powder (I used a fork).
2. Grease 8 cupcake cups of a cupcake pan (I used Crisco shortening).
3. Fill each cup with 1/2 cup of hash brown mixture. Press it down firmly, then spread it evenly to line the bottom and sides of each cup, to form "nests".
4. Preheat oven to 425 degrees F, and bake 15 minutes, until the edges get slightly brown.
5. Turn down the oven temperature to 350 degrees F.
6. Remove from the oven and crack one egg into each nest.
7. Sprinkle the top of each egg with pepper, pinch of Cheddar cheese, crumbled bacon and chopped parsley.
8. Return pan to oven, and bake another 12-15 minutes, or until the whites are fully set.
9. Remove from the oven, cool for couple minutes, then run a knife around the edge of each nest to loosen it up, for easy removal.
10. Slice the avocados into thin wedges, and arrange on a serving platter around the eggs in the nests.
11. May serve as is, with toast, and or hot sauce.
12. Enjoy!

Notes