Bird's Nest Breakfast Cups
These adorable nests are an easy make-ahead breakfast or a perfect little side dish for Brunch: Tender-yet-crispy potato nests with a luscious baked egg in the middle. They go perfectly with a piece of bacon for a substantial meal kids and adults alike will love!
Make This Recipe
Ingredients
12 large Eggland’s Best eggs
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 tablespoons olive oil
2/3 cup shredded Cheddar cheese
2 tablespoons water
8 slices cooked bacon, crumbled – divided
1/4 cup shredded Cheddar cheese, divided
Preparation
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide the mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour an equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 236 |
| Fat | 14.3 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 196 mg |
| Sodium | 893 mg |
| Carbohydrates | 13.4 g |
| Dietary Fiber | 1.7 g |
| Protein | 13.9 g |