Best 6 Breakfast Birds Nest Recipes

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.

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:

• 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.

BIRDS IN A NEST

Steps:

• Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

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.

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.