Bird's Nest Breakfast Cups

Bird's Nest Breakfast Cups

16
EPHESIS 2

"I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!"

Ingredients 50 m {{adjustedServings}} servings 210 cals

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Nutrition

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  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  2. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Tips & Tricks
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Footnotes

  • Cook's Notes:
  • You can also experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage. Excellent quick breakfast for the weekdays. Very nutritious for toddlers who enjoy finger foods.
  • I partially freeze 2 nests, slip them inside a small vacuum bag for saving foods, and seal them. When I get to work, I just pop them in the microwave.
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Reviews 16

  1. 19 Ratings

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Baking Nana
3/9/2013

These would make a great grab and go breakfast - or perfect for a brunch or shower. I would suggest baking these in disposable cupcake liners, they will slide right out and the clean up is a breeze. I halved the recipe and instead of frozen hash browns I grated 3 medium russet potatoes with the food processor and placed the grated potato into a salad spinner. Rinsed the potatoes well in cool water and spun them dry. Next time I will build the sides of the nests a little higher. Overall, this is a solid recipe to which you can add anything you would like to customize these to your families taste.

Dlag
9/1/2013

Great concept, but, salty salty salty!. I even cut it back to 1 1/2 teaspoons. Next time, minimal amount of salt.

ONIOND
9/8/2014

These were very tasty, and cute...execution did not work out so well for me though :( I only have one muffin pan, so I figured I'd do half a recipe worth of nests, pull them out and put aside, then bake the rest...but I couldn't get them out. So, I left the first half in the tin until the next morning and went ahead with the rest of the recipe. Slightly easier to get out with the egg making the cups a more solid mass to get a spoon under...the potatoes did not crisp up like I'd hoped, except the top edge. I did cut the salt in half per other reviews, and I used Canadian bacon (my favorite breakfast meat!). Worrying about the cups sticking, I used 3 T oil in the potato mixture, and used a pastry brush and veggie oil to thoroughly grease my muffin cups. Having some trouble getting my muffin pan clean now, so I am tempted to take the rest of the potato mixture and slap it in a pie plate...thanks for the idea but this just didn't work for me! Update: used the rest of the ingredients to make an 'eagle's nest' in my Pyrex pie plate and it worked much better :)