Fun bird nests made from baked hash brown potatoes enclose beaten egg, bacon, and cheese for a recipe that's perfect for an Easter brunch or a tasty grab-and-go breakfast.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
232 Calories
Recipe Instructions
Step 1
Reduce oven temperature to 350 degrees F (175 degrees C).
Step 2
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
2 tablespoons water
12 eggs
1 teaspoon ground black pepper
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
