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Bird's Nest Breakfast Cups

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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Ingredients

50 m servings 210 cals
Original recipe yields 12 servings (24 breakfast cups)

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

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

Read all reviews 84
  1. 104 Ratings

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Most helpful positive review

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 br...

Most helpful critical review

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

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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 br...

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 we...

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

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, t...

I simplified this by using 2 packages of "Just Potatoes hash browns" & Hormel Real Crumbled Bacon. This removed the need to thaw the frozen potatoes or have to cook up & crumble the bacon. I a...

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...

Very cute concept and presents well. Next time; however, I will add green onions and other veggies to enhance the flavor. Note: I used freshly shredded potatoes instead of frozen, which seem t...

These are fun to make and even better to devour. I love making a dozen or so of these, and keep them in the freezer for a quick snack.

Very nice! I made it exactly as written. Sprayed pan with olive oil spray and loosened potatos before adding egg mixture. They popped right out for serving. No mess. Definitely can cut salt next...