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When it comes to breakfast or brunch, few dishes can rival the delightful combination of flavors and textures found in Mini Bacon Egg Potato Nests. This innovative recipe artfully blends crispy bacon, creamy eggs, and the comforting heartiness of potatoes, creating a satisfying meal that is sure to please everyone at the table. Whether you're hosting a weekend brunch or simply looking for a delicious way to start your day, these mini nests offer a unique twist on traditional breakfast fare.

Mini Bacon Egg Potato Nests

Start your mornings off right with Mini Bacon Egg Potato Nests, a delicious twist on traditional breakfast. This innovative dish combines crispy bacon, creamy eggs, and fluffy russet potatoes into delightful little nests that are easy to make and satisfying to eat. Ideal for brunch or a simple breakfast at home, these nests are also customizable to fit your tastes. Packed with nutritious ingredients and bursting with flavor, they are sure to impress!
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Ingredients
  

4 medium russet potatoes

6 slices of bacon, diced

6 large eggs

1 cup shredded cheddar cheese

1/4 cup green onions, finely chopped

Salt and pepper, to taste

Olive oil, for greasing

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Scrub the russet potatoes under cold water to remove any dirt. Pat them dry and then pierce each potato several times with a fork. Bake them directly on the oven rack for about 45-60 minutes, or until they are tender.

      Cook the Bacon: While the potatoes are baking, heat a skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat.

        Shred the Potatoes: Once the potatoes are done baking, let them cool for about 10 minutes, then cut them in half lengthwise. Using a spoon, scoop out the insides, leaving about a 1/4-inch shell. You can save the potato flesh for another use, such as mashed potatoes.

          Form the Nests: In a large mixing bowl, combine the scooped potato, half of the shredded cheddar cheese, cooked bacon, and chopped green onions. Season with salt and pepper to taste. Press this mixture into the potato skins, shaping them into nests.

            Fill with Eggs: Arrange the filled potato nests on a greased baking sheet. Carefully crack an egg into each nest. If they overflow, you can place a small piece of bacon around the yolk to help contain it.

              Bake Again: Sprinkle the remaining cheddar cheese over the nests. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the egg is set to your liking.

                Garnish and Serve: Once the nests are done, remove them from the oven and let them cool slightly. Garnish with fresh parsley and additional green onions if desired. Serve warm as a delightful breakfast or brunch option.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 mini nests