Bird's Nest Breakfast Cups Recipe
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 This recipe for Bird's Nest Breakfast Cups, by Marsha Rosenberg, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Marsha Rosenberg
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 30 oz. package frozen Shredded Hash Browns - thawed
or
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
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Directions: |
Directions:Preheat oven to 425º 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 350º 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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