Bird's Nest Breakfast Cups
Description
Fun bird nests made from baked hash brown potatoes enclose beaten egg, bacon, and cheese for a recipe that's perfect for an Easter brunch or a tasty grab-and-go breakfast.
Ingredients
•
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
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12 eggs
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2 tablespoons water
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8 slices cooked bacon, crumbled - divided
•
1/4 cup shredded Cheddar cheese, divided
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
2
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.
3
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.
4
Reduce oven temperature to 350 degrees F (175 degrees C).
5
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.
6
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.