Shredded potato nests baked until golden and crisp, filled with a delicate egg custard and springtime flavors like spinach, cheese, and herbs.
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a bowl, mix shredded potatoes with melted butter, olive oil, garlic powder, salt, and pepper.
Press a small handful of potato mixture into each muffin cup, pressing up the sides to form nest shapes.
Bake for 15 minutes, until lightly golden and crisp.
In a bowl, whisk eggs, milk (or half-and-half), salt, and pepper.
Stir in cheese, vegetables, meat (if using), and herbs.
Remove potato nests from oven.
Spoon egg mixture into each nest, filling about ¾ full.
Return to oven and bake for 12–15 minutes, until eggs are set.
Let cool 5 minutes before removing from muffin tin.
Serve warm or at room temperature as part of an Easter brunch buffet.
Garnish with a sprig of dill or chive “blades of grass” for a spring look.
Pair with a light salad or fresh fruit platter.
Make-ahead: Bake nests and prep filling a day before; assemble and bake on serving day.
Phyllo or pastry option: Use phyllo cups or puff pastry circles instead of potato nests.
Veggie-forward: Fill with asparagus, leeks, or peas for spring.
Mini “eggs in nest” look: Top with halved cherry tomatoes or tiny mozzarella balls to resemble eggs.
12 servings