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.
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.
I used this recipe as a stepping stone to our brunch ~ it's delicious! Thanks for the inspiration :) Here's my version:
1 bag (30 oz) frozen shredded hash browns, thawed
1 small sweet onion, minced
1 tablespoon + 1 teaspoon chives, divided
2 tablespoons butter, melted
1 cup grated/shredded cheese (I used a combo of smoked provolone, Dubliner cheddar & mozzarella), divided
1 teaspoon garlic pepper, divided
3/4 pound bacon, cooked crisp & crumbled, divided
1 tablespoon + 1 teaspoon Franks Red Hot, divided
7 jumbo eggs
1 tablespoon cream
Preheat oven to 425.. with greased stone mini-bundt pan in it. (I use convection and Pampered Chef)
Mix together the hash browns, onion, 1 tablespoon chives, 1 tablespoon Franks Red Hot, 3/4 tsp garlic pepper, 3/4 cup cheese, melted butter & most of the bacon.
Remove the hot pan from the oven, divide the potato mixture evenly and press into the mini-bundt wells.
Bake at 425 (convection) for 20 to 24 minutes, until cheese melts & potatoes start to crisp/brown on the edges.
Whisk together the eggs; cream and remaining garlic pepper, chives, bacon & Franks Red Hot.
Ladle the egg mixture into the hash brown nests.
Sprinkle the remaining grated cheese over the nests.
Place pan back into the oven & turn the heat down to 375 (convection.
Bake for an additional 15 to 20 minutes, until eggs are cooked through to your liking.
Remove from oven & let sit a few minutes so they release from the pan easily.
Plate & serve.
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
This is delicious!! I added some diced green peppers and ham to mine, and it was the perfect breakfast cupcake!
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* 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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