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Bird's Nest Breakfast Cups Recipe

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This recipe for Bird's Nest Breakfast Cups, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Rosenberg


1 30 oz. package frozen Shredded Hash Browns - thawed
3 raw Shredded Potatoes
1 tsp. Ground Black Pepper
2 1/2 tbsp. Olive Oil
2/3 c. Shredded Cheddar Cheese
12 Eggs
2 tbsp. Water
8 Slices cooked Bacon, crumbled - divided
1/4 c. Shredded Cheddar Cheese, divided
Add Peppers and Onions to your liking
You may use different Cheeses of your liking

Preheat oven to 425 F.

Mix Hash Browns, Salt, Black Pepper, Olive Oil, and 2/3 c. Shredded Cheddar Cheese in bowl.
Divide mixture between prepared cupcake papers.
Use your fingers to shape potato mixture into nests with hollows in the middle.
It is IMPORTANT to make sure you build up the sides.
Bake for 15 - 18 minutes or until browned on the edges and Cheese has melted.

Reduce oven temperature to 350 F.
Which Eggs and Water in bowl until thoroughly combined.
Season with Salt and Pepper.
Pour equal amounts into each nest and sprinkle with Bacon Crumbles and 1 tsp. Cheddar Cheese.
Bake in oven until Eggs are set, 13 - 16 minutes.
Let cool then serve in cupcake paper.




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