Bird's Nest Breakfast Cups Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by DEBORAHARV614
Reviewed: 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.
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Photo by DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA
Living In: Victor, New York, USA

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Reviewed: 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
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Reviewed: Jun. 28, 2014
This is delicious!! I added some diced green peppers and ham to mine, and it was the perfect breakfast cupcake!
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Photo by Carolyn Marquess

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Reviewed: 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.
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Reviewed: Apr. 10, 2014
Greaaaaaaaat Best Recipes => www.lmakla.com
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Reviewed: Sep. 1, 2013
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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Photo by Baking Nana
Reviewed: Mar. 9, 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.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA


 
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