Bird's Nest Breakfast Cups

Bird's Nest Breakfast Cups

19
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

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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
Country House Bed and Breakfast Casserole

See how to make a delicious egg, ham, and cheese breakfast casserole.

Mom's Breakfast Strata

A savory strata with ham, mushrooms, peppers, and melted Cheddar.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 19

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

AWS2
12/26/2014

I made the hash brown cups for my individual quiches for Christmas Breakfast. Others had said they were very hard to remove from pan and paper cups.I used parchment paper muffin cups and they were perfect.I baked in my convection oven and when I took them out of the oven,the papers just feel away from the potato.I had to use a few regular paper cupcake papers and everything stuck and the one foil I tried seemed to boil.Great recipe,parchment paper cups work the best.