Baked Bird's Nest Breakfast Cups

Name: Baked Bird's Nest Breakfast Cups
Total time: 50 min
Yield: 2
Ingredients: 30 oz thawed frozen shredded hash browns; 2.5 tsp salt; 1 tsp ground black pepper; 2.5 tbsp olive oil; 2/3 cup shredded Cheddar cheese; 12 eggs; 2 tbsp water; 8 slices cooked bacon, crumbled; 1/4 cup shredded Cheddar cheese

Create fun and tasty bird's nests made from hash brown potato cups filled with eggs, bacon, and cheese for a perfect Easter brunch or quick breakfast.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories232kcal

carbohydrates13g

fat18g

fiber1g

protein13g

sodium816mg

sugar0g

Breakfast American

Ingredients

30 oz thawed frozen shredded hash browns

2.5 tsp salt

1 tsp ground black pepper

2.5 tbsp olive oil

2/3 cup shredded Cheddar cheese

12 eggs

2 tbsp water

8 slices cooked bacon, crumbled

1/4 cup shredded Cheddar cheese

Directions

Preheat oven to 425°F (220°C). Grease 24 muffin cups.

In a bowl, mix hash browns, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese. Divide the mixture among prepared muffin cups, shaping each into a nest with a hollow middle.

Bake until hash browns are browned on edges and cheese melted (15 to 18 minutes). Remove nests.

Reduce oven temperature to 350°F (175°C).

In a bowl, whisk eggs and water until combined; season with salt and black pepper. Pour equal egg mixture into each nest.

Sprinkle with bacon crumbles and 1 tsp Cheddar cheese. Bake until eggs set (13 to 16 minutes). Let cool in pans.

Remove cups by sliding a knife between potato crust and muffin cup.