Hash Brown & Roasted Tomato Egg Nests

Hash Brown & Roasted Tomato Egg Nests
Prep time: 
Cook time: 
Total time: 
Yields: 8
  • non-stick cooking spray
  • olive oil
  • 2 garlic cloves (minced)
  • ¼ cup yellow or white onion (finely diced)
  • ½ lb pork sausage
  • 1 to 2 tbsp maple syrup (more or less depending on preference)
  • 1 bag of pre-shredded hash browns (thawed). We used the Simply Potatoes brand; 20 oz bag
  • 1 and ½ cups shredded sharp cheddar cheese
  • salt and pepper to taste
  • 6 eggs
  • milk if desired (for eggs)
  • 1 to 2 pints Maverick Mix® Tomatoes
  • chopped parsley, if desired for garnish
  1. Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
  2. Heat a small amount of olive oil in a large skillet over medium-high heat.
  3. Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
  4. Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
  5. Add in maple syrup, stirring it around and coating sausage with it in the process. Cook another minute or so, until syrup is thickened a bit.
  6. Remove pan from heat and set aside, allowing sausage to cool off a little.
  7. Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
  8. Now it's time to fill your muffin tins: take a small amount of the sausage/cheese mixture and place it into each prepared well. With the back of a spoon, work mixture up the sides of the wells, adding more as necessary. *Please note: hash brown mixture will get smaller/ shrink as they cook, so overfill/ bring mixture up and out of the wells a bit, to ensure their nest form, as shown above, once cooked.
  9. Cook nests in the oven for approximately 30 min. or until edges are crisp/ lightly browned. *Please note: oven times vary. Check on nests every 5 minutes or so, after the initial 15 minutes. Once done, remove pan from oven.
  10. While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
  11. Also, while nests cook: briefly cook your tomatoes. Transfer tomatoes to a pan with a little bit of olive oil over low heat. Cook until just slightly blistered. Then remove from heat.
  12. When everything is ready it is time to assemble your nests: Place scrambled eggs in individual nests, and top with a few tomatoes each. Sprinkle with additional salt and pepper and parsley as desired for garnish.

Recipe and photography by Lunches and Littles

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