Sheet-pan Breakfast Nests
Sheet-Pan Breakfast Nests
Well, you may recognize this breakfast recipe 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. This is: 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. The ingredients used for this recipe are also simple:
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. Make sure you buy good bacon that has no 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 cheese that you like. I’ve even made these with goat cheddar and that is also delicious!
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 more presentable.
There are so many delicious things about these breakfast nests; the crunch of the crispy potato, the saltiness of the bacon, the cheesiness of the cheese and the runny yolk of the egg, yum, yum, yum! 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 snack or lunch on-the-go.
If you are the type of person that has a hard time with eggs, I get it… eggs aren’t so appealing. I am always trying to find creative ways to include them in my diet because they have so many health benefits! Eggs are actually known as a superfood. So, if you are turned off by eggs but still want to eat them somehow, give this recipe a shot! I think a little cheese, crispy bacon and potato will help to get you through.
Sheet-Pan Breakfast Nests
Sheet-Pan Breakfast Nests
Ingredients
- 3 small russet potatoes
- 1 cup diced bacon
- 1 cup shredded old cheddar cheese
- 2 tbsp avocado oil, plus more for greasing
- 6 eggs
- salt and fresh cracked pepper
- fresh parsley, finely chopped
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. 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 20 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!