Chef's Quick Tip: Quick breakfast

Kira Pantschenko, a Westport nutritionist, shares how to make a quick, portable breakfast that's also super tasty.

INGREDIENTS

15 oz. frozen shredded hash browns, thawed

12 medium eggs

4 slices cooked bacon, crumbled

1/4 cup Cheddar cheese, shredded

1/2 tablespoon parsley, chopped

1/2 Avocado, diced

DIRECTIONS

Mix hash browns, salt, pepper in a mixing bowl.

Place cupcake liners in muffin tin and spray each with cooking spray and divide hash browns. Use your fingers to pack them tightly and shape them into nests.

Bake at 425 degrees F or until the edges have browned about 15 minutes.

Crack a medium egg into each nest.

Top with crumbled bacon, sprinkle cheddar cheese, avocado, and parsley. Make sure the egg is covered with toppings.

Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes.

Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.

For more information, click here.