Birds Nest Breakfast Cups

The Little Birdie has a better picture

This weekend we celebrated Ben's 30th birthday.  A few friends came into town.  I tried to surprise Ben with a visit from his good college friend, Landon.  However, I ended up having to tell him the day before. It was a great weekend celebrating.

I made Birds Nest Breakfast Cups Sunday morning for an easy breakfast.  I found the recipe on The Little Birdie Blog.  It was delicious.  Everyone seemed to really enjoy them.  The Little Birdie recommended fixing them over the weekend for the entire week.  I think that is a great idea.  It would be an easy breakfast on the run.

I tried two different sizes, regular muffin tins and jumbo muffin tins.  The jumbo tins seemed to allow the best proportions.  Both were tasty.

Ingredients:
1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil
1/3 cup shredded cheddar cheese ( I used sharp)
Bacon bits or 8=10 pieces of cooked bacon, crumbled (I used bacon bits)
Eggs
Extra shredded cheddar cheese

Directions:
1.  Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.

2.  Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.  They will seem like there is too much potato in the smaller muffin tins.  However, once they cook they shrink and you can push them down.

3.  Bake hash browns at 425 degrees for 15-18 minutes.

4.  Once they're finished, take them out and lower the temp of the oven to 350 degrees.  Use the back of a spoon and gently push the potatoes down in the tins.

5.  Crack an egg into each of the cups

6.  Top with bacon and a sprinkle of extra cheese

7.  Bake at 350 degrees for 13-16 minutes or until the eggs are as firm as you like them.