Friday, May 18, 2012

Recipe: Birds Nests / Breakfast Cups

Which could also be called "preggers still cooks occasionally"

I've had these pinned for a long time and a farewell celebration for our dear friend Kim seemed like a good excuse to try them out. Kim is the queen of breakfast casserole, and I equated these to be somewhat of a mini-casserole, so it works. They got rave reviews at our get-together and 22 of the 24 were eaten, so I'd say they were a success. Also, thinking ahead, this will be a great tailgate alternative to the traditional breakfast casserole, as you don't need silverware!

FYI: This recipe makes 24 cups ... because that's all I had baking tins for. Also, silicone muffin pans worked WAY better than metal ones.


  • 15 oz frozen shredded hashbrowns
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp olive oil
  • 2/3 cup shredded cheddar cheese (separated into 2 1/3 cup portions)
  • 8 pieces cooked bacon, crumbled
  • 14-16 Eggs, slightly scrambled

  1. Preheat oven to 425 degrees and grease muffin tins with cooking spray
  2. Mix hashbrowns with salt, pepper, olive oil and 1/3 cup cheese in a large bowl
  3. Divide hashbrowns evenly among muffin tins, pressing slightly into bottom of cup
  4. Bake 18 minutes
  5. Lower oven temperature to 350 degrees
  6. Divide eggs evenly among muffin tins, making sure there is enough to cover hashbrowns
  7. Divide bacon, then additional shredded cheese, evenly among muffin tins to top eggs
  8. Bake 16 minutes
  9. Let cool slightly and use a knife to slide around before removing from muffin pan - this is where the silicone baking pan comes in handy!

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