Breakfast Nests Recipes

BIRD'S NEST BREAKFAST CUPS

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.

BREAKFAST NESTS RECIPE - (4.5/5)

Steps:

• Coat a sheet pan with cooking spray. Preheat Oven to 375°F. Separate the biscuits into 2 rows of 4. Brush butter on 1 row, then sprinkle cheese (and chives if desired) on both rows. Then place the row without butter on top of the row with butter. Cut a hole in the center of the biscuit stack. About 2 inches across (if you have a 2in cookie cutter, then you're winning at this point). Place the biscuit holes on the sheet pan as well; you can dip them in the soft egg. Put the biscuit holes and the biscuit donut looking things on the sheet pan. Fill each 'donut' with a slice of ham (perhaps 2 if you prefer), then crack the eggs and put them in the ham. The ham should form a 'bowl' and contain the egg. Bake the biscuits and eggs until they turn flakey and golden brown. Usually about about 15 to 20 minutes... Also shake the pan, the eggs should still be wiggly even though the whites are cooked. This is perfect.

BREAKFAST NESTS

Steps:

• 1. 1. Heat the oven to 400F. Spray muffin tin with non-stick cooking spray. In a large bowl, toss together the defrosted potatoes, oil, salt and pepper. Put about 1/3 of a cup of the potato mixture in each cup of a 12-cup muffin tin (about 1 heaping tbsp if using mini muffin tin). Press the mixture in the bottom and around the sides of each cup. Bake until crispy on edges and golden brown in bottom, about 40 to 45 minutes. Remove from oven and allow to cool a bit. Once cool run a knife around the outside of each nest to loosen it from the tin.
• 2. While potato nests are cooking, cook, drain and crumble bacon.
• 3. Once the nests are ready, turn the oven down to 375F. Whisk together eggs and milk. Mix in bacon and cheese, then season with salt and pepper. Add oil or butter to a pan and scramble eggs until they begin to set and small curds begin to form.
• 4. Divide egg mixture evenly between nests. (You can sprinkle a little extra cheese on top here if you love cheese like me.)Place tin back in oven (remember it's at 375F) and bake until cheese is melted and eggs are set, about 3 to 5 minutes. Use a knife to loosen once again from the tin. Lift out carefully with a fork and serve warm.
• 5. When I bring these to school, I usually pop them in the microwave on paper plates in batches of 4 or 5 for 1 to 2 minutes per plate. You could prepare them ahead of time and do this just before serving if you served them as hors d'oeuvres at a brunch.

HASH BROWNS NESTS

Steps:

• Preheat the oven to 400 degrees.
• Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
• Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
• Bake for 25 minutes.
• While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
• Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
• Add sausage mixture and pour into hash brown cups.
• Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
• Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

BREAKFAST BIRD'S NEST

Steps:

• Lay bread on the counter or a plate.
• Using a wide topped glass, cut a circle out of the center of the bread.
• Over medium heat, melt 1 tsp butter in a non-stick skillet.
• When heated, lay both pieces of bread (the circle and the piece with the hole) in pan and reduce heat to low-medium.
• When bread is very lightly browned on the bottom, drop 1 tsp butter into the hole.
• When melted, crack the egg over the hole and allow egg to drop into and fill the hole.
• Cook for 1- 2 minutes and then flip the bread with the egg and the bread circle over.
• Cook for about 2- 3 minutes, until bread is lightly browned and egg is set.
• Serve egg with the toasted bread circle for dipping.

BIRDS NEST BREAKFAST CUPS

Steps:

• Preheat the oven to 450 degrees. Spray muffin tin generously with cooking spray. Set aside.
• In a large bowl, add hash browns, olive oil, cheddar cheese, and salt and pepper and mix together.
• Divide hash brown mixture between 12 muffin cups (use a cookie scoop to make your life easier). Each one will hold a generous ¼ cup.
• Press the hash browns in to the muffin tin. Make a small depression in the middle, shaping it into a nest.
• Generously spray the tops of the hash brown nest with cooking spray.
• Bake for 20-25 minutes, until the hash browns are golden brown. Keep an eye on them for the last few minutes to ensure they don't burn. Let the hash brown nests cool for about 15 minutes.
• Reduce the oven temperature to 425 degrees.
• Crack an egg into each nest.
• Bake for 12 minutes, or until the whites are set and the yolk is your desired doneness.
• Serve warm. Add salt and pepper to taste.