Delicious and crispy hash brown egg nests. We’re using refrigerated hash browns and making cups to hold delicious vegan eggs. These are perfect hand held bites for your next brunch! Ingredients 20 oz. Package of refrigerated shredded hash browns, we used simply potatoes 5 tbsps vegan butter, melted 1 1/2 cups of vegan shredded cheese 12oz of Just egg (vegan liquid egg substitute) Salt 1 tbsps of dried or fresh chives 1 tsp garlic salt 1 tsp garlic pepper Fresh chives for garnish
Directions Preheat oven to 400 Grease you muffin pan In a large bowl add your hash browns, melted butter and 1 cup shredded cheese Season with salt Mix well Add your hash brown mixture into muffin cups Each muffin cup will be full Use your hands to press down the potatoes into the bottom of cups and up into the sides to form cups Bake in preheated oven for roughly 25 minutes u til golden Remove from oven and cool slightly Using a small spoon or measuring cup carefully press into each muffin pan to reform into cups In a medium bowl add your vegan egg, garlic salt, garlic pepper and chives Mix well Pour a little of egg mix into each hash brown cup Top with remaining shredded cheese Return to oven and cook until egg is set, roughly 20 minutes or so Remove and cool for 5-10 minutes Garnish with fresh chives Serve and enjoy!