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The foundation of any great recipe lies in its ingredients. In the case of Mini Bacon Egg Potato Nests, each component plays a vital role in creating a balanced and flavorful dish. Let’s take a closer look at the key ingredients that make this recipe so special.

Mini Bacon Egg Potato Nests

Discover the ultimate breakfast indulgence with Mini Bacon Egg Potato Nests! These crispy, bite-sized creations combine the savory flavors of bacon, creamy eggs, and fluffy potatoes, making them perfect for brunch or any gathering. Easy to prepare and visually stunning, they can be tailored to suit dietary preferences. Enjoy a delicious balance of texture and taste that will impress both kids and adults alike. Elevate your breakfast experience and make every meal memorable!
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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: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Potatoes: Rinse the russet potatoes thoroughly under cold water to eliminate any dirt. Once clean, dry them with a kitchen towel and pierce each potato multiple times with a fork to allow steam to escape during baking. Bake the potatoes directly on the oven rack for 45-60 minutes, or until they are soft and tender when pierced with a fork.

      Cook the Bacon: While the potatoes are baking, heat a skillet over medium heat. Add the diced bacon and sauté until it turns crispy and golden brown, approximately 5-7 minutes. Use a slotted spoon to transfer the cooked bacon onto a plate lined with paper towels, allowing excess grease to drain off.

        Shred the Potatoes: After baking, let the potatoes cool for about 10 minutes until they are manageable to touch. Cut each potato in half lengthwise and, using a spoon, carefully scoop out the insides while leaving about a 1/4-inch thick shell to form the nests. Save the scooped-out potato flesh for other uses, such as making mashed potatoes.

          Form the Nests: In a large mixing bowl, combine the scooped potato flesh, half of the shredded cheddar cheese, cooked bacon, and the finely chopped green onions. Season with salt and pepper to taste. Mix well and then press this potato mixture into each potato skin, shaping them into small nests.

            Fill with Eggs: Arrange the filled potato nests on a greased baking sheet. Carefully crack one egg into the center of each nest, ensuring that the yolk is in the center. If any egg white spills over the edges, you can place a small piece of bacon around the yolk to help contain it.

              Bake Again: Sprinkle the remaining cheddar cheese evenly over the nests. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny, or until your desired doneness is reached.

                Garnish and Serve: Once the nests are cooked to your liking, remove them from the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley and additional green onions if desired. Serve warm, and enjoy this delightful breakfast or brunch dish with family and friends!

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

                    - Presentation Tips: For an elegant presentation, serve the potato nests on a large platter, garnished with additional sprigs of parsley and a drizzle of olive oil around the edge. Enjoy!