Bird's Nest Breakfast Cups Recipe - Allrecipes.com
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
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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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 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.

 
Sep 08, 2014

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 :)

 
Aug 01, 2014

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.

 
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

 
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.

 
Aug 03, 2014

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 (=

 
Nov 17, 2014

Way too long to prepare, every dish in the kitchen. Once baked I could not get them out of the muffin pans.

 

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Nutrition

  • 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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