On weekdays, I usually don’t have time to cook breakfast. It’s a whirlwind of running around trying to get myself ready, kids dressed, lunches made, and dinner prepped! I try to make up for that by cooking breakfast on the weekend! I’ve had a lot of fun browsing breakfast ideas on Pinterest and I’ve found some yummy things that I can’t wait to try! This morning I made Bird’s Nest Breakfast Cups.
I found the recipe here on The Little Birdie Blog–>Bird’s Nest Breakfast Cups
These were super easy to make, yummy, and very filling!
Here’s the recipe if you want to make these yourself:
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin
NOTE: I also added onion powder and garlic powder
Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.
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