Save There's something about a crispy, golden potato nest that makes you feel like breakfast is an occasion. I discovered these by accident one Sunday morning when I had leftover shredded potatoes and a muffin tin, and wondered what would happen if I just pressed them into cups. Twenty minutes later, I had these edible little baskets waiting to be filled, and suddenly a simple egg breakfast turned into something that felt special enough to serve to guests.
I made these for a group of friends who showed up unexpectedly one Saturday, and watching their faces light up when they pulled these golden cups out of the oven made me realize food doesn't need to be complicated to feel like you put real care into it. One friend asked for the recipe right then and there, while still chewing.
Ingredients
- Shredded russet potatoes (3 cups, about 2 large): The key is rinsing them well and squeezing out excess moisture, otherwise you'll end up with soggy nests instead of crispy ones.
- Melted unsalted butter (2 tablespoons): This is what gives the potatoes their golden, crispy edges and helps them hold together.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season generously here since potatoes absorb flavoring—this is where the base taste comes from.
- Large eggs (6): Use room temperature eggs if you can, they cook more evenly and set beautifully.
- Shredded cheddar cheese (1 cup): Cheddar melts smoothly and has that sharp flavor, but honestly any cheese you love works here.
- Chopped scallions or chives (1/4 cup): These add a fresh, oniony bite that cuts through the richness of the cheese and egg.
- Paprika (1/4 teaspoon, optional): A tiny amount adds color and a subtle warmth, even though it's not really noticeable flavor-wise.
Instructions
- Get your oven ready:
- Preheat to 400°F and grease your muffin tin well with nonstick spray or butter—this prevents sticking and helps the bottoms get extra crispy.
- Build your potato bases:
- Toss the shredded potatoes with butter, salt, and pepper until everything is evenly coated, then press about 1/4 cup into each muffin cup, working it up the sides to form a little nest. Don't skimp here; you want thick enough walls that they won't fall apart.
- Crisp the nests:
- Bake for 15 to 20 minutes until the edges turn golden brown and crispy—this is the step that makes the whole thing work, so watch for that golden color.
- Add the filling base:
- Pull the nests out, sprinkle a little cheese and scallions into each one, then crack an egg directly into the center of each nest. Be gentle so the yolk doesn't break if you want it runny.
- Final bake:
- Sprinkle with paprika, remaining cheese, and more scallions, then return to the oven for 10 to 12 minutes until the eggs are set to your liking—soft yolk, firm white, or whatever makes you happy.
- Release and serve:
- Let them cool for a few minutes so they set up, then run a butter knife around the edges and gently lift them out. Serve warm with extra chives and hot sauce on the side.
Save There was this one morning when I made these for my partner, and they sat down at the table with their coffee, took one bite, and just closed their eyes for a moment. That's when I knew this wasn't just a recipe I'd discovered, it was something that belonged in regular rotation on our breakfast table.
Making Them Your Own
The beauty of these nests is that they're a blank canvas waiting for whatever you have on hand. I've made versions with crispy bacon crumbled in, sautéed mushrooms and spinach mixed through the filling, jalapeños for heat, and even caramelized onions for richness. The potato structure stays the same, but your breakfast becomes whatever you want it to be that morning.
Timing and Make-Ahead Tips
You can actually bake the potato nests the night before and reheat them in a 350°F oven for about 5 minutes before adding the eggs and final bake. This makes weekday mornings easier when you want something special but don't have much time. I've also frozen unbaked nests in the muffin tin, then popped them out and stored them in freezer bags for up to a month.
Cheese and Topping Variations
While cheddar is my default, Swiss cheese gives you a more delicate, nutty flavor, and pepper jack brings heat if that's what you're after. I once made a batch with mozzarella and fresh basil for something lighter, and another time with gruyère because I had it in the fridge and wanted to feel fancy on a Tuesday morning.
- Try Swiss, mozzarella, or pepper jack for completely different flavor profiles.
- Cooked bacon, diced ham, or sausage can go into the filling for heartier mornings.
- Fresh herbs like dill, cilantro, or parsley add brightness and change the whole vibe.
Save These breakfast cups have become my answer to the question, 'what should we make?' on weekend mornings. They're easy enough that you don't feel like you're working, but special enough that it feels like you made something memorable.
Recipe Q&A
- → What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture which crisps well when baked.
- → How can I ensure the nests are crispy?
Baking the potato cups a few minutes longer before adding the filling helps achieve a crunchier shell.
- → Can I use different cheeses?
Yes, options like Swiss, mozzarella, or pepper jack can be substituted for varied flavor profiles.
- → Is it necessary to rinse the shredded potatoes?
Rinsing removes excess starch, preventing sogginess and promoting crispiness in the nests.
- → What can I add to the filling for extra flavor?
Ingredients like cooked bacon or sautéed vegetables can be mixed into the filling for additional taste and texture.