BIRD'S NEST BREAKFAST CUPS
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!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
HASH BROWN NESTS WITH PORTOBELLOS AND EGGS
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges
HASH BROWN EGG NESTS WITH BACON
A delicious grab and go breakfast treat. Try adding different meats or veggies to come up with your favorite combination.
Provided by dmanmont
Categories Breakfast
Time 40m
Yield 8 each, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix hash browns, salt, pepper, olive oil and 1 cup of the cheese.
- Spray a non-stick muffin pan liberally with cooking spray.
- Divide hash brown mixture among 8 of the muffin cavities.
- Use your fingers to pack them tightly, and shape into a bowl, or nest.
- Bake at 425 degrees for 15 minutes, or until the edges have browned and the cheese is melted.
- Crack a medium egg into each nest. Season with salt and pepper.
- Top with crumbled bacon and additional shredded cheese.
- Bake at 350 degrees for about 15 minutes, or until the egg whites are set.
- Let cool about 10 minutes. Gently slide a knife around the edges of the nest, and use a fork or spoon to lift out of the pan.
- Garnish with the chopped parsley.
Nutrition Facts : Calories 314.5, Fat 20.5, SaturatedFat 7.4, Cholesterol 187.3, Sodium 394.2, Carbohydrate 19.4, Fiber 1.7, Sugar 1.1, Protein 12.7
EGG TOPPED HASH BROWN NESTS
Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
- Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 425 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 1/2 g
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