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.
* 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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