What I love about Sheet-pan Breakfast Egg Nests
Well, you may recognize this breakfast recipe for Sheet-pan Breakfast Egg Nests because I have posted a similar recipe for egg nests before. If you haven’t seen it, you can find it here: Fried Egg and Potato Nests. BUT, I’m excited to share another version of that recipe that is even more delicious (because … bacon) and also so much easier for entertaining or hosting. Introducing: Sheet-Pan Breakfast Nests! It’s all of the goodness of the previous fried egg and potato nests, plus bacon and 3x the servings. If you are making breakfast for a larger crowd, you could easily double or triple this recipe. It’s just that simple.
There are so many delicious things about these breakfast nests from the crunch of the crispy potato and bacon to the melty cheese and runny yolk of the egg. This will forever be my favourite weekend brunch to make. I will even meal prep these sometimes and then just reheat them during the week. The egg yolk will cook when reheating, but if you are ok with that, they make a delicious, high-protein snack or lunch on-the-go.
Recipe Notes
A few things to keep in mind:
- Russet potatoes – I like to use russet potatoes for this recipe because they crisp up really nicely. I also love to leave the skin on! Not only it is more nutritious but it’s the part of the potato that gets the MOST crispy.
- Bacon – Bacon makes everything better! The bacon adds really nice crunch and flavour to the nests. Try to find a good cut of bacon that doesn’t include added hormones or nitrites.
- Cheddar cheese – I always opt for old cheddar cheese because the flavour is so much stronger than regular cheddar which is more mild. Of course, you can use any kind of cheddar cheese that you like. You can even make these with goat cheddar if you can’t do regular dairy.
- Eggs – Eggs provide a good amount of protein and nutrients to this hearty breakfast. Pasture-raised eggs will provide the most nutrients. I’ve heard the benefits of pasture-raised eggs are actually double than that of standard eggs from conventionally-raised hens.
- Herbs – I love to top these off with a little fresh, chopped parsley or chives for added flavour and colour, but it’s optional. If you’re serving these to guests though it does make them look a little more presentable.
How to make it
Step 1: Shred the potatoes.
Scrub the potatoes clean with a brush and dry them well with a dish towel. Then, grate them on a cheese grater until they are all shredded.
Step 2: Squeeze the potatoes.
Using your hands or a dish towel, squeeze out as much liquid from the shredded potatoes as possible. Then, transfer them to a large bowl.
Step 3: Mix ingredients together.
To the bowl with the shredded potatoes, add the diced bacon, shredded cheddar cheese and avocado or olive oil. Mix until all ingredients are combined.
Step 4: Form the breakfast nests.
Add the potato mixture to a small sheet pan and form into 6 nest shapes. Make a well in the centre of each where the eggs will go later. Bake in the preheated oven at 400F for 23-25 minutes or until potatoes are starting to brown.
Step 5: Add the eggs.
Remove the pan from the oven and crack an egg into the centre of each breakfast nest. Season everything with salt and black pepper.
Step 6: Finish baking.
Return the pan to the oven to cook the eggs for an additional 10-11 minutes or until egg whites are fully cooked, but yolks are still runny. Garnish with fresh chives and serve!
FAQ
Yes! Absolutely. Turkey bacon works great as a substitute for regular bacon. I would add another tablespoon of oil though since turkey bacon is less fatty.
No, I don’t recommend skipping this step. If there is too much moisture in the potatoes they will not crisp up at all. It’s the combination of the lack of moisture plus the added fat that causes the potato to crisp up.
I haven’t tried adding veggies to the nests. I wonder if they might release too much moisture which would prevent the potato from crisping up. If you want to include veggies, I suggest serving the breakfast nests with a side garden salad. This would be a lovely accompaniment and would add freshness!
Store any leftovers in an air-tight container in the fridge. The best way to reheat them is in the oven at 350F for 8-10 minutes or until warmed through. Unfortunately, however you decide to reheat them, the yolk will end up fully cooked. But, they will still be delicious!
Sheet Pan Breakfast Egg Nests
Equipment
- 1 Sheet Pan
Ingredients
- 3 small russet potatoes
- 1 cup uncooked bacon diced
- 1 cup shredded mature cheddar cheese
- 2 tbsp avocado oil
- 6 eggs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- fresh parsley or chives chopped, for serving
Instructions
- Preheat the oven to 400F and prepare a small rimmed baking sheet by basting with avocado oil. Set aside.
- Scrub the potatoes clean and dry them well with a dish towel. Using a cheese grater, shred the potatoes until all 3 have been shredded.
- Grab a handful of the shredded potato and squeeze it over the sink to release as much moisture as possible. (Do not skip this step or else the potato won't crisp up in the oven)! Transfer the squeezed potato to a medium-sized mixing bowl and repeat with the rest of the shredded potato.
- To the same bowl, add the diced bacon, shredded cheddar cheese and avocado oil. Mix with a fork until everything is coated in oil.
- Form 6 potato "nests" on the prepared baking sheet, leaving a dip in the middle of each one for the eggs. Bake the nests in the preheated oven for 25 minutes.
- Remove the pan from the oven and crack an egg into the centre of each nest. Sprinkle the egg nests with salt and fresh cracked pepper and then return them to the oven for another 10-12 minutes or until the egg whites are just cooked and the yolks are still runny.
- Garnish with fresh chopped parsley or chives and enjoy!
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