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Cheesy Hash Brown Egg Bites



– olive oil cooking spray – 5 ounces frozen shredded hash browns, thawed – 1 cup Real California cheddar cheese, shredded and divided – 1 tablespoon olive oil – 1 teaspoon coarse kosher salt – 1/2 teaspoon ground black pepper – 1/2 teaspoon garlic powder – 8 medium-sized eggs, beaten – 1/2 cup Real California cottage cheese – 1 tablespoon minced chives – 2 slices cooked bacon, crumbled or 2 tablespoons bacon bits Breakfast, Brunch, Breakfast Recipes, Brunch Recipes, Holiday Breakfast, Cheese
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Prep time: 15 minutes

Cook time: 30 minutes

Yields: 1 dozen

Preheat the oven to 425°F. Spray the wells of a muffin tin liberally with olive oil cooking spray or baking spray. Set aside.

In a large bowl mix the hash browns, cheddar cheese, olive oil, salt, pepper, and garlic powder. Stir to combine.

Scoop 1/4 cup-fulls of the mixture into each well of the muffin tin. Use clean fingers to pack the hash browns down into and up the sides of the wells creating a nest shape.

Bake for 15 minutes until the edges have browned and the cheese has melted.

Meanwhile, mix the cottage cheese and chives into the beaten eggs. When the hash brown nests cook time is complete remove the pan from the oven and divide the egg mixture between the hash brown nests. Top each nest with crumbled bacon then bake an additional 11-13 minutes until the egg mixture has set.

Let cool until you can handle working with the pan safely and not be burnt. Gently slide a butter knife around the edges of each nest. Then use a fork to lift the hash brown egg nests from the pan. Serve warm or at room temperature.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown