Name: Bird's Nest Breakfast Cups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

Bird's Nest Breakfast Cups

4.2

(167)

136 Reviews

65 Photos

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!

Submitted by EPHESIS

Updated on March 21, 2024

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

24 breakfast cups

Jump to Nutrition Facts

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

Directions

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 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 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.

Cook’s Note

You can experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage.

These are an excellent quick breakfast for weekdays and very nutritious for toddlers who enjoy finger foods.

I partially freeze 2 nests, slip them inside a small food-safe vacuum bag, and seal them. When I get to work, I just pop them in the microwave.

Nutrition Facts (per serving)

232	Calories
18g	Fat
13g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 232
% Daily Value *
Total Fat 18g	24%
Saturated Fat 7g	33%
Cholesterol 204mg	68%
Sodium 816mg	35%
Total Carbohydrate 13g	5%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein 13g	26%
Vitamin C 7mg	7%
Calcium 96mg	7%
Iron 2mg	9%
Potassium 446mg	9%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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