Bird's Nest Breakfast Cups Recipe -
Bird's Nest Breakfast Cups Recipe
  • READY IN 50 mins

Bird's Nest Breakfast Cups

Recipe by  

"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 Edit and Save

Original recipe makes 24 breakfast cups Change Servings


  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 09, 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.

Most Helpful Critical Review
Sep 01, 2013

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

Apr 21, 2014

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.

Jul 10, 2014

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

Jul 31, 2014

I made these for Recipe Group. I used one muffin pan, and foul 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 (=

Jul 13, 2014

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.

Jun 28, 2014

This is delicious!! I added some diced green peppers and ham to mine, and it was the perfect breakfast cupcake!

Apr 10, 2014

Greaaaaaaaat Best Recipes =>


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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