Bird's Nest Breakfast Cups

Recipesfull introduces to you: Easter Recipes. (Bird's Nest Breakfast Cups). 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!

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 12

Yield: 24 breakfast cups

Bird's Nest Breakfast Cups

Ingredients

1 (30 ounce) package frozen shredded hash brown potatoes

thawed

2 ½ teaspoons salt

1 teaspoon ground black pepper

2 ½ tablespoons olive oil

⅔ cup shredded Cheddar cheese

12 eggs

2 tablespoons water

8 slices cooked bacon

crumbled - divided

¼ cup shredded Cheddar cheese

divided

Fully Loaded Deviled Eggs

Holidays and Events

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Nutritional Information

Bird's Nest Breakfast Cups

Servings Per Recipe:12

Calories: 231.8

% Daily Value *

Protein: 12.9g 26%

Carbohydrates: 13.3g 4%

Dietary Fiber: 1.1g 4%

Sugars: 0.4g

Fat: 18.4g 28%

Saturated Fat: 6.6g 33%

Cholesterol: 203.9mg 68%

Vitamin A Iu: 333.5IU 7%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.1mg 7%

Vitamin C: 6.5mg 11%

Folate: 25.2mcg 6%

Calcium: 95.8mg 10%

Iron: 1.7mg 9%

Magnesium: 11.4mg 4%

Potassium: 445.7mg 13%

Sodium: 815.6mg 33%

Thiamin: 0.1mg 9%

Calories From Fat: 165.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.