Recipe by EPHESIS
"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!"
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1 (30 ounce) package
frozen shredded hash brown potatoes, thawed
2 1/2 teaspoons
ground black pepper
2 1/2 tablespoons
shredded Cheddar cheese
cooked bacon, crumbled - divided
shredded Cheddar cheese, divided
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.
Great concept, but, salty salty salty!. I even cut it back to 1 1/2 teaspoons. Next time, minimal amount of salt.
Absolutely loved this recipe. They came out looking so delish. I used everything in recipe plus I added green pepper, chopped very small. Ok so next time if using bacon, you don't need to add the salt. Bacon
These tastes super great. Although we used paper liners and the potatoes got stuck to them. This recipe also called for way too many potatoes. We only used about half a a package.
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 :)
Recipe Group Selection: 26, July 2014 ~ The flavor of these are very good and I like that you can totally customize them to your families likings. I used my square cupcake pans and got exactly 24. So for me, the serving size was spot on. I used ham on some and bacon on some. I added diced onion and peppers to the mix. The taste was great, and they reheated great in the microwave. The downside was - how they stick to the pan. The pans I used are coated so that you do not have to spray them and my foods have always come out. Reading other reviews how they stuck to the pans - I very heavily sprayed with cooking spray. Oh, what a mess! They did not release from the pan, and the pans were a bear to clean. If I make them again, I will use foil cupcake liners that are sprayed first. Sticking issues aside, remember they have great flavor, love that you can customize and reheat wonderfully.
Five stars for great base recipe idea. After reading the reviews I reduced salt to 1.5 teaspoons salt which worked for out for taste buds. I also tried one pan with paper cup liners and didn't care for the results compared to them without . The potatoes weren't as crisp and they were harder to get out of the paper ( not as pretty ). Overall, fun recipe thanks for sharing.
I made these for Recipe Group. I used one muffin pan, and foil liners - making 12 hash brown nests at a time - then moving them to a cookie sheet, before adding the eggs, bacon, and cheese. Next time, I will spray the foil liners, first. And will add green onion! This will make a nice hand-held breakfast for my little friends before we head to the beach (= Edit: the day after our trip to the beach, I made breakfast sandwiches with the leftovers, using leftover biscuits, deli turkey, and jack cheese. Yum! My friend said it was the best breakfast I've made for him (=
* Percent Daily Values are based on a 2,000 calorie diet.
Bird's Nest Breakfast Cups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 150
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