4 Ingredient Breakfast Potato Nests

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These Breakfast Potato Nests need only 4 basic ingredients that are easy to find. They’re incredibly cheesy and I love how the egg adds sneaky protein in a morning meal that’ll not only taste delicious but start it out right.

Easy to Make Potato Nests Recipe

 This recipe is amazing for a make-ahead busy day breakfast, holiday brunch, or a slow Sunday breakfast. This potato recipe is easy to make, and it’s also very versatile. If you are looking to make mornings easier you can also make these in bulk to freeze  

The Ingredient List and Substitutions

• Hash Browns: I used the dehydrated hashbrowns—the kind that comes in a carton and you rehydrate by adding water. Dehydrated hash browns have a fantastic flavor, and retain their color and nutritional value as well. However, using fresh hashbrowns is also fine and won’t cause any problems as long as they are patted dry with paper towels as much as possible.
• Diced Ham: I used a cubed ham steak for the recipe this day, but in the past, I’ve used leftover Easter ham, and ham I’ve bought from the deli. Use whatever ham you have on hand.
• Eggs: Whole eggs were used for this recipe today, but you can opt to substitute just the egg whites and avoid using the yolks. However, the yolks contribute a richness to the muffins that I think is absolutely delicious.
• Cheddar Cheese: (Shredded) In almost any casual recipe I make, if I’m going to use cheddar, I use Sharp (or in Canada, known as “old”) cheese. I think the flavor is more pronounced. However, you are free to use whatever type of melting cheese that you prefer.
• Seasonings: Garlic powder, Salt and Pepper

****EAZYTIP: Ingredients like common seasonings, and oil don’t count towards the ingredient list because most people have these basic items in the pantry.

How to Make this Potato Nest with Ham Recipe 

You’ll be surprised at how easy it is to make these breakfast potato nests!

PREP STEP: Preheat Oven and Grease Muffin Pan – Preheat your oven to 375°F while you grease the muffin pan. Use cooking oil, butter, or non-stick spray to coat each cup evenly in the muffin pan. As an alternative to greasing the pan, use parchment paper cupcake cups for easy removal.

• STEP 1: Prep Hashbrown Mixture – In a mixing bowl, mix the hash browns with the half the shredded cheddar cheese. Season the mixture. Using a spoon, portion out the mixture into the prepared muffin tins, pressing it gently with the back of the spoon to form a nest shape in each cup.
• STEP 2: Bake the Cups – Bake the hash brown cups and while the hash brown cups are in the oven, prepare the egg mixture.
• STEP 3: Prep Filling – In another bowl, combine eggs, diced ham, salt, pepper, garlic powder, onion powder, and the other half of the cheddar cheese.
• STEP 4: Fill the Cups – When the hashbrowns cups are baked, remove from the oven and fill the cups with the egg and ham filling. Place back into the oven and bake them until thoroughly cooked and firmed up.
• STEP 5: Add the Topping – In the last minute of baking, sprinkle the tops of the muffin nests with extra shredded cheese and let melt. Remove from the oven and let rest for 5 minutes. Then, remove the potato nests from the muffin pan onto a cooling rack until completely cool.

How Do I Know When My Breakfast Hashbrown Muffin Is Ready?

Sometimes it’s really difficult to see if your potato nest with egg is cooked all the way through. Here’s how:

You’ll know the hash brown nest is ready when the top edges of the potato nest portions are crispy and golden brown, and the center of the muffin is no longer jiggly. The muffin may have a dome shape and may deflate slightly when removed from the oven.

A toothpick or fork inserted into the center should come out clean or with just a few tender crumbs attached. This ensures that the hashbrown is thoroughly cooked and has a nice texture.

As they cool slightly, toast up some of this 2 Ingredient Yogurt Bread for a nice toasty side, and your breakfast has just become complete.

Tips and Variations

Here are some tips for making great potato nest muffins:

1. Allow Muffins to Cool Completely before Refrigerating: Letting muffins cool entirely on a wire rack before refrigerating maintains their texture and prevents them from becoming soggy.
2. Use Room Temperature Eggs for Better Rising: Using eggs at room temperature helps the batter mix evenly and usually gets you a better rise during baking, resulting in lighter and fluffier muffins.
3. Be Sure the Pan is Well-Greased or Use Parchment Paper Liners: Grease the muffin pan thoroughly with cooking oil, butter, or non-stick spray to prevent sticking. Alternatively, using parchment paper liners allows for easy removal and cleanup after baking.
4. Customizing: You can swap the ham for bacon or sausage for a fun twist. There are a wide range of options for cheeses that you can enjoy with these cups in place of cheddar. This is a great way to customize the flavor to go along with any meat changes or to simply use up what you have on hand. 
5. Add a Little… Spice: You can spice this up in a literal sense by adding some red pepper flakes or a bit of hot honey to take the flavor up a notch. 
6. Veggies: Adding some diced onions, peppers, and even tomatoes can be a great way to change up the flavor, make these a bit fancier, and increase your family’s vegetable intake without a lot of extra work. 

Serving

These muffins are versatile and can be enjoyed in various ways depending on the meal or occasion. For a hearty breakfast, they pair perfectly with a side of crispy bacon or toasted bread, offering a savory start to the day. Alternatively, they make a tasty addition to a brunch spread alongside fresh fruit and yogurt.

These ham nest cups are a super cute addition to Sunday brunch for Easter, Mother’s Day, and other fun days paired with these 2 Ingredient Cinnamon Rolls. These can be served with your favorite breakfast foods. Waffles, pancakes, and even cereal can make a great side dish for these cups. From orange juice to mimosas, you have so many options for drinks that go well with this classic breakfast treat. 

For lunch, these muffins can be served with a light side salad, creating a nutritious and filling midday meal. Their portability also makes them ideal for packing in a picnic or as part of a packed lunch, accompanied by cut vegetables and a tasty dip.

Storing Leftovers

To store muffins: Keep the muffins in a tightly covered container in the refrigerator where they will stay fresh for up to 4 days.

To freeze muffins: Individually wrap each muffin first in plastic wrap and then in tin foil to preserve freshness. Frozen muffins will stay good in the freezer for up to 3 months.

Reheating instructions: If reheating directly from frozen, microwave for approximately 1 minute and 15 seconds, adjusting as needed based on your microwave’s power.

Alternatively, thaw frozen muffins overnight in the refrigerator. To reheat, microwave thawed muffins for about 45 seconds.

Questions You May Have

What can I use instead of hash browns in the recipe?
You can substitute shredded potatoes or grated sweet potatoes if you prefer a different texture or flavor.

Can I use frozen hash browns instead of fresh ones?
Yes, frozen hash browns can be used. Make sure to thaw and squeeze out excess moisture before mixing them into the recipe.

Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time and stored in the refrigerator for a few days or frozen for longer storage. Reheat them in the microwave or oven before serving

Have you had a chance to try out this Potato Nest with Ham Hashbrown Muffin recipe? If you have, I would really appreciate hearing your feedback! Your thoughts and comments mean a lot to me. Please take a moment to share your experience in the comments section below, or you can reach out to me directly via email at [email protected]. 

Thank you so much for visiting the blog today; I truly hope you enjoy making and tasting these muffins as much as I did creating the recipe. Have a wonderful day!

~Joanne