All I can say to truly explain our household is to say breakfast is the most important meal of the day. We don’t skip breakfast…ever. We will eat almost anything for breakfast too. I’ve been known to grab a cold slice of leftover pizza and eat that on the drive to work. Now I’ve found something new that I can snag out the door instead of waiting to grab some eggs at work.
I found this great recipe on Pinterest, and had to check out the blog it came from, The Little Birdie Blog. They looked so tasty I just couldn’t say no to a recipe that would entice my entire family to munch!
I made a few modifications but not much. It also would’ve helped the bottoms of mine to read the recipe first, not after having started them. Ha! This is what happens when you’re anxious!
Bird’s Nest Breakfast Cups
Modified from The Little Birdie Blog
1 24 oz. bag of shredded hash browns (more or less)
2 t salt (I forgot)
1 t pepper (I forgot)
2 T oil (I forgot)
1/3 cup shredded cheddar (I forgot)
Hormel Real crumbled bacon (be your own judge)
1 cup whipping cream
salt and pepper
Extra shredded cheddar (cheese of your choice, I used a Colby Jack blend)
Muffin tin, I used small
1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. (I neglected this one)
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. (Did this and they still stuck, however that extra oil you use to coat, helps)
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
5. Top the hash browns with a hearty helping of bacon and extra cheese
6. Pour your egg mixture over the top of the bacon and cheese until you feel is an appropriate level. Don’t get too full or they will expand and cook over (ever seen an egg in the microwave?)
7. Bake at 350 degrees for 13-16 minutes
8. Slide a knife along the edges; we didn’t wait until the pan was cool so this could have been the problem with sticking. Also, I used a spoon to help scoop out more of the hash browns that got left behind.
I used Hormel real bacon crumbles, because that’s what we had on hand. Not saying this is your best choice by any means, you can use any bacon pieces or cook up some fresh bacon and crumble into the cups. I also didn’t follow the amounts in the original recipe. We’re big on protein in this house so I added lots of bacon and cheese.
The recipe calls for one egg per cup, however you can take 8-12 eggs and beat them with some milk or whipping cream to make them a bit more thick and yummy and pour over the top. It works just the same. My mom and I are not yolk people, plus that was a lot of our farm fresh eggs, and I felt guilty using one egg per muffin cup.
This recipe really allows for you to have some creativity here. I would say adding broccoli to a larger breakfast cup would be a good idea, sausage would be another…basically what I think and what the original blogger of the recipe think are the same. Add, add, add. It’s yours to play with.
I’ll be honest it never ceases to amaze me all of the wonderful and great recipes that I’ve found on blogs recently. I cannot stop cooking, and wanting to cook!