RSS Feed

Bird’s Nest Breakfast Cups


Bird’s Nest Breakfast Cups

recipe credit



1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.
Notes:
  • I like to break the yolks in my eggs a bit once I put them into the hash brown cups
  • When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂
  • You can also experiment with ham, sausage, and veggies to make them your own!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: