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Bird's Nest Breakfast Cups
Bird's Nest Breakfast Cups
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious hash brown bird nests filled with eggs, bacon, and cheese - great for Easter brunch or a quick breakfast on the run!
Ingredients:
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2.5 tablespoons olive oil
  • 0.66666668653488 cup shredded Cheddar cheese
  • 12 eggs
  • 2 tablespoons water
  • 8 slices cooked bacon, crumbled - divided
  • 0.25 cup shredded Cheddar cheese, divided
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and generously grease 24 muffin cups.
  • Combine hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture evenly among muffin cups and shape into nests using your fingers, creating hollows in the middle.
  • Bake in the oven until hash browns are golden brown on the edges and cheese is melted, for 15 to 18 minutes. Remove hash brown nests.
  • Lower the oven temperature to 350 degrees F (175 degrees C).
  • Combine eggs and water in a bowl, season with salt and black pepper. Divide the mixture evenly among the nests, top with bacon crumbles and a teaspoon of Cheddar cheese on each.
  • Bake until eggs are cooked through, about 13 to 16 minutes. Allow to cool in the pans, then gently remove by sliding a knife between the potato crust and muffin cup.

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